13 Layer Lasagna


1 pound sweet Italian sausage
1 pound lean ground beef
1 cup minced white or yellow onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
3/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
20 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


1) Parts A and B happen at the same time

A) In a dutch oven or (or large sauce pan or small stock pot) brown ground beef,
half your onion and half your garlic over medium. Stir in half your crushed tomatoes,
1 tomato paste, 1 tomato sauce and quarter cup of water. add (half each) sugar, basil,
fennel, italian seasoning, and 1 tbsp parsley. Salt and pepper to taste.

B) In a second pan of similar size brown the sausage with remainder of onion and garlic.
Stir in remaining crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil,
fennel, italian seasoning, and 1 tbsp parsley. Salt and pepper to taste.

Simmer covered for about 90 minutes, stir occasionally. At end of the 90 minutes ladle some of the
excess sauce off of the meat and reserve.
2) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to
10 minutes. Drain noodles, and rinse with cold water.
3) Preheat oven to 375F (190C). In a mixing bowl, combine ricotta cheese with egg, 2tbsp parsley, and
1/2 teaspoon salt.
4) Assemble (starting from bottom) in a 9×13 baking dish/cake pan:

a) beef/sauce
b) 8oz ricotta
c) 1/4lb mozzarella
d) 6 noodles lengthwise
e) 8oz ricotta
f) sauce (that was set asside)
g) 8 noodle across trim ends (perfect for scraping whats left in pans/bowls to munch on)
h) sausage/sauce
i) 1/4lb mozzarella
j) 3/8 cup Pprmesan (half)
k) 6 noodles lengthwise
l) 1/4lb mozzarella
m) 3/8 cup parmesan (other half)
n) (if any parsley remains, sprinkle for garnish)
5) Cover with foil (spray/butter foil if you think it’ll touch the cheese to prevent sticking). Bake
in preheated oven for 25 minutes. Remove foil and bake for another 25. Let cool for 15 minutes before
slicing (knife should feel some resistance, not just mush through).

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