Classic Lasagna

http://www.simplyscratch.com/2012/11/classic-homemade-lasagna.html

 

INGREDIENTS:
1 pound Ground Beef (85/25 is good)
1 pound Ground Sausage (I used bulk pork sausage)
1 large Yellow Onion, chopped
2 whole Garlic Cloves, smashed, peeled and minced
1 teaspoon Kosher Salt
1 tablespoon Dried Basil
1 tablespoon Dried Oregano
1 tablespoon Dried Parsley Flakes
1 {28 oz} can crushed tomatoes
12 ounces  (2 cans) Tomato Paste
3 cups Whole Milk Ricotta
2 whole Eggs
1/2 teaspoon Fresh Ground Black Pepper
2 tablespoons Fresh Parsley, chopped
1/2 cup Freshly Grated Parmesan Cheese
4 cups {16 oz} Grated Mozzarella Cheese, divided
16 Oven ready Lasagna Noodles

 

DIRECTIONS:
For the Sauce:

In a large pot over medium heat, sauté chopped onions in a tablespoon of olive oil until they start to soften. Add in minced garlic, ground beef and the ground Italian sausage. Stir occasionally until the meat is browned.

Add in the kosher salt and a tablespoon of each basil, parsley flakes and oregano.

Add in the 12 ounces of tomato paste.

Add tomatoes and enough water to simmer.

Reduce the heat to low and let the sauce simmer for 45 minutes – meanwhile, make the ricotta mixture.

In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and Mozzarella cheese. Stir and keep in the fridge until ready to assemble the lasagna.

To Assemble the Lasagna:

Lightly coat a 13×9 baking pan with olive oil and preheat your oven to 375 degrees.

Spread 1 cup of sauce on the bottom of the baking pan.

Layer 1: Start with 4 noodles and top with 1/3 of the ricotta mixture {spread it out}. Spread out 1 to 1-1/2 cups of sauce, sprinkle with a 1/2 to 3/4 cup of Mozzarella.

Layer 2: 4 Noodles and top with 1/3 of the ricotta mixture, 1 cup of sauce and sprinkle a 1/2 to 3/4 cup of Mozzarella.

Layer 3: 4 noodles, top with the remaining ricotta mixture, and 1 cup of sauce {no cheese}.

Layer 4: 4 remaining noodles, the remaining sauce and sprinkle with remaining cup or so of Mozzarella.

Bake the lasagna for 30-40 minutes {rotating the pan halfway through} or until cheese is thoroughly melted and golden. After baking let the lasagna sit for 10 minutes before cutting and serving.

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