The Best Make Ahead Lasagna

• Meat

  • 1 lb Ground beef
  • 1 lb Italian sausage, ground

• Produce

  • 1 1/2 tsp Basil, dried
  • 4 cloves Garlic
  • 1 Onion, chopped (about 1 cup, medium
  • 2 tsp Parsley, dried
  • 1 (28 ounce can Tomatoes

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 (6 ounce cans Tomato paste

• Condiments

  • 1 (15 ounce can Tomato sauce

• Pasta & Grains

  • 1 box Lasagna noodles

• Baking & Spices

  • 1/2 tsp Fennel seeds
  • 1 tsp Italian seasoning
  • 1 Salt and freshly ground black pepper
  • 2 tbsp Sugar

• Dairy

  • 1 lb Mozzarella cheese
  • 1 cup Parmesan cheese, grated
  • 1 (16 ounce container Ricotta cheese

• Liquids

  • 1/2 cup Water

Found on culinaryhill.com

Description

Ingredients

• 1 pound ground beef
• 1 pound ground Italian sausage
• 1 medium onion, chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (6 ounce) cans tomato paste
• ½ cup water
• 2 tablespoons sugar
• 1 ½ teaspoons dried basil
• 1 teaspoon Italian seasoning
• ½ teaspoon fennel seeds
• Salt and freshly ground black pepper
• 1 (16 ounce) container ricotta cheese
• 1 egg
• 2 teaspoons dried parsley
• 1 box lasagna noodles (NOT no-boil)
• 1 pound shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions

• In a large saucepan or Dutch oven, cook beef, sausage, and onion over medium heat until well browned, about 10 minutes. Stir in garlic until fragrant, about 30 seconds. Stir in crushed tomatoes, tomato sauce, tomato paste, water, sugar, basil, Italian seasoning, fennel, 1 tablespoon salt, and ¼ teaspoon pepper. Simmer uncovered for 30 minutes, stirring occasionally. Meanwhile, in a large bowl, combine ricotta cheese with egg, parsley, and ½ teaspoon salt. Chill until the meat sauce is finished. To assemble, spread 1 cup meat sauce in the bottom of a 9-inch x 13-inch baking dish. Arrange a single layer of uncooked noodles lengthwise over the meat sauce. Spread with 1/3 of the ricotta mixture. Top with 1/3 (about 5 ounces) of mozzarella. Sprinkle with 1/3 cup Parmesan cheese. Spoon 1 cup meat sauce over the cheese. Make another layer of noodles, ricotta mixture, and mozzarella and Parmesan. Repeat layers 1 more time, for a total of 3 layers. (You will have about 1 quart sauce left which can passed separately or reserved for another use). Spray a large piece of foil with nonstick spray and cover baking dish. Refrigerate at least 8 hours or overnight. To bake, preheat oven to 375° F. Bake for 25 minutes covered with foil. Remove foil and bake an additional 25 minutes or until hot and bubbly. Cool 5 minutes before serving.