Ingredients
Units
Scale
- 2 8 oz. packages of good quality lasagna noodles
For The Cheese Filling
- 1 lb. ricotta cheese
- 8 oz good quality Mozzarella, sliced or shredded
- 1 c. grated fresh Parmigiana – Regiano cheese
- 1 c. grated freshly grated Pecorina cheese
- 1 8oz. carton sour cream
- 1/4 c. fresh Italian parsley, chopped
- 1/2 tsp. salt
- 2 large eggs (I use jumbo), lightly beaten
For The Sauce
- 4 Tbsp. olive oil
- 2 medium onions, minced
- 4 garlic cloves, minced
- 2 green peppers, chopped
- 1 4–oz. can mushrooms, chopped
- 1 lb. good ground beef/sirloin
- 1 lb. mild Italian sausage
- 7 cups Italian-style tomatoes AND the juice.
- 4 6–oz. cans tomato paste
- 2 cups water – more if you feel necessary
- 2 Tbsp. salt
- 2 Tbsp. rosemary
- 1/4 tsp. cayenne pepper
- 1 tsp. sugar (and no more)
- 4 – 5 Tbsp. fresh basil, chopped
- 1 bay leaf
- 1/2 cup fresh Italian parsley, chopped
Instructions
- Brown the onion and garlic lightly in olive oil in a large, deep pot.
- Add ground beef and Italian sausage and cook until browned, stirring and chopping the meat so that it is fine and not clumpy.
- Add all remaining ingredients.
- Simmer on a low flame/burner, uncovered, for at least 1-1/2 hours.
- Add the chopped Italian parsley about 15 minutes towards the end of cooking.
- Taste and season to your taste after this time period.
- Remove the bay leaf !!!!
- Cook noodles in boiling salted water for 5 – 7 minutes…..don’t overcook because they continue to cook during baking.
Drain and arrange in a deep lasagna baking dish, making 3 – 4 layers (or more) of the noodles, with the following
- First put some sauce on the bottom of the dish to prevent the noodles from sticking….you can also use olive oil for this.
- Layer the noodles down side by side.
- Spread some ricotta/sour cream/egg mixture on the pasta.
- Sprinkle Mozzarella cheese on next.
- Layer some sauce on next.
- Sprinkle some Parmigiana – Regiano / Pecorino cheeses (mixed well) on next.
- Start over again with the next layer, starting with the lasagna noodles first.
- Continue until you’ve reached the top of the baking dish,
- with the last layer being the Bolognese sauce.
- Bake in preheated oven at 325 degrees for about 40 minutes.
- For the last 5 minutes, sprinkle a final layer of grated Parmigiano – Regiano / Pecorino cheeses on top and bake until golden.
- If towards the end, you believe that the cheese may burn, cover it with aluminum foil to prevent burning.
Nutrition
- Serving Size: 10
