Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1/2 cup finely chopped onion

  3. 1 clove fresh garlic, crushed

  4. 2 tablespoons chopped parsley

  5. 1/2 pound fresh ground sausage

  6. 1 1/2 pound fresh ground chuck

  7. 1 29 oz can tomato puree

  8. 1 28 oz can crushed tomatoes

  9. 2 6 oz cans regular tomato paste

  10. 2 tablespoons sugar

  11. 1/2 tablespoon salt

  12. 2 teaspoons dried oregano leaves

  13. 1 teaspoon dried basil leaves

  14. 1/4 teaspoon fresh ground pepper Dash Worcestershire sauce Splash of hearty red wine

  15. 1 tablespoon salt

  16. 1 tablespoon olive oil

  17. 1 pound lasagna noodles

  18. 1 pound low fat ricotta cheese

  19. 1 pound fresh mozzarella cheese, grated

  20. 3 ounces fresh Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In hot oil, in a heavy Dutch oven, saute the onion, garlic and parsley until onion is tender, about 5 minutes. Add meats and saute until well browned. Add tomatoes, tomato paste, sugar and remaining spices up to and including the red wine. Bring to boiling then reduce heat and simmer, covered and stirring occasionally, 3-4 hours. At this point, place everything in a 6 qt crock pot and let cook all day. In a large kettle, bring 3 quarts of water to a boil, adding salt and a little olive oil. Add lasagna noodles, 2-3 pieces at a time. Return to boiling, uncovered and stirring occasionally, but not breaking up noodles, for 15 minutes. Drain and rinse under hot water. Preheat oven to 350 degrees. Grease a lasagna pan or two small pans. Spoon a little tomato sauce into prepared dishes then layer noodles, ricotta, mozzarella, tomato sauce and Parmesan. Repeat until all ingredients are used, ending with sauce and Parmesan. Bake covered for 45-50 minutes or until cheese has melted and top is browned. Let stand 10-15 minutes before cutting to make serving easier.


Send feedback