How to make it

  • The Sauce~ Crumble meats into a Dutch oven and brown with onions and garlic, 6-9 minutes. Add tomatoes, sauce, paste, and ½ C water. Add sugar through black pepper, using only 2T parsley. Cover pot and let sauce simmer 1½ hours. Let sit in refrigerator for at least 6 hours or overnight (important for taste!).
  • The Filling~Next day, let sauce simmer on low heat (do not boil, just warm gently). Soak lasagna noodles in hot tap water for 15 minutes. Meanwhile, place ricotta in mixing bowl; grate fresh nutmeg over. Add egg and remaining 2T parsley. Combine mozzarella and Parmesan.
  • Assembling
  • Heat oven to 350°.
  • 1) In a sprayed 3qt casserole, spread 1¾ C meat sauce. 2) Shake water from 7 noodles. Lay noodles over meat sauce in desired pattern. 3) Spread half of ricotta mixture over noodles. 4) Spread half of Parmesan mixture over ricotta.
  • 1) Spread 1¾ C meat sauce over cheese layer. 2) Drain remaining noodles and layer them on. 3) Spread remaining ricotta mixture over noodles. 4) Spread Parmesan mixture over ricotta, saving some for the top.
  • Pour the last layer of meat sauce, 1¾ C, on cheese layer. There will be some sauce left over. Sprinkle remaining cheese on top.
  • Baking~Cover with foil. Bake 25 min. Remove foil, bake uncovered another 25 minutes. Let cool 15 min.

Reviews & Comments 2

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  • impssweetp 8 years ago
    I am going to give this one a try. There is always a way to improve on everything and this just might be it. Wonderful post.
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  • doubled 8 years ago
    Bookmarked! Thanks for sharing
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