This lasagna recipe is our family's favorite. It's always requested for holidays, birthdays, or Sunday dinners. We like to make it on a weekend when we have no guests so that we have enough for leftovers then freeze some for a quick delicious meal during the week.
1 box Barillo no-bake lasagna noodles
1-1/4 lb Italian sausage
3/4 lb ground beef
1 medium onion, diced
3 garlic cloves, minced
3 cans 15 oz crushed tomatoes
2 cans 6 oz tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon salt, divided
1/4 teaspoon coarse ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
In a large heavy pot, cook sausage, beef and onion over medium heat for 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook for 1 minute. Drain off fat. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese and remaining parsley and salt.
Preheat oven to 375°. Spread 2 cups of meat sauce into a large heavy, baking dish (We use 5 quart Le Creuset). Layer bottom with noodles and add globs of the ricotta mixture over noodles. Sprinkle mozzarella cheese and Parmesan cheese over ricotta. Repeat (about 4 layers). Top with remaining meat sauce and cheese.
Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.