Kim's Lasagna

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound bulk Italian sausage
• 1 pound ground beef
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 (8 ounce) cans tomato sauce
• 1 (14 ounce) can crushed tomatoes
• 1 (14 ounce) can Italian-style crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon fennel seeds (optional)
• 1/2 cup grated Parmesan cheese
• 12 lasagna noodles
• 1 egg
• 1 (15 ounce) container ricotta cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1 pinch ground nutmeg
• 1 (16 ounce) package shredded mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a large skillet over medium heat. Add the bulk Italian sausage and ground beef, breaking them up, and cook until no pink remains and the meat reaches 160°F (71°C), about 10 minutes. Drain off excess fat.

2. Add the chopped onion and minced garlic to the meat and cook until soft, about 5 minutes.

3. Stir in the tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, 1 teaspoon salt, Italian seasoning, black pepper, and fennel seeds if using. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.

4. While the sauce simmers, cook the lasagna noodles in a large pot of boiling water until just tender, about 10 minutes. Drain and lay them flat so they do not stick.

5. Preheat the oven to 375°F (190°C). In a bowl, beat the egg, then stir in the ricotta, the remaining 2 tablespoons parsley, 1/2 teaspoon salt, nutmeg, and 1/2 cup Parmesan.

6. Spread 1 cup of the sauce in a 9x13-inch baking dish. Layer 4 noodles, a third of the ricotta mixture, a third of the remaining sauce, and a third of the mozzarella and half the 3/4 cup Parmesan. Repeat the layers once more.

7. Top with the last noodles, the remaining sauce, the rest of the mozzarella, and the remaining Parmesan. Cover with foil and bake for 25 minutes.

8. Uncover and bake 20 minutes more, until bubbling and the center reaches 160°F (71°C). Let stand 15 minutes before cutting.