A slight twist on a much loved classic, this lasagne recipe is flair personified with its addition of sweet Italian sausage to the equation. Feel free to use a hotter version of the sausage if you want to give your lasagne that extra bit of spiciness! The secret to getting a thick, rich meat sauce is to really take the time and cook the sauce for longer, which is why this recipe uses the benefit of a Dutch oven - it will sweeten your meal to perfection and allow you to fully enjoy all the rich tastes of your lasagne in a heart-warming experience! (more...)
A slight twist on a much loved classic, this lasagne recipe is flair personified with its addition of sweet Italian sausage to the equation. Feel free to use a hotter version of the sausage if you wan...
1 pound sweet Italian sausage, diced or cut into slices
3/4 pound lean ground beef
1/2 cup onion, finely minced
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons fresh parsley, finely chopped
WHITE CHEESE SAUCE
16 ounces ricotta cheese
1/2 teaspoon salt
12 lasagne sheets
3/4 pound mozzarella cheese, thinly sliced
3/4 cup Parmesan cheese, grated
First prepare your meat sauce. This will be best done in a Dutch oven. Sweat your onion and garlic over medium heat. Add the sweet Italian sausage and ground beef. Mix everything together thoroughly and fry until the mixture turns a lovely brown color. Stir in your crushed tomatoes, tomato paste, tomato sauce and water. Season the mixture with the sugar, basil leaves, fennel seeds, Italian seasoning, salt, pepper and half of your chopped parsley leaves. Mix all the ingredients together carefully to allow all the tastes to blend into one another. Cover your oven with a lid and leave your sauce to simmer for about 1 1/2 hours. Check on the sauce occasionally and give it a stir. When your sauce is done, adjust the seasoning to give it the exact taste you like.
Fill a large pot with water, lightly add some salt and bring it to a boil. Boil the lasagne sheets until al dente, or for approximately 8 to 10 minutes. Drain the lasagne sheets and give them a quick rinse with cold water. Set them aside while you prepare your white cheese sauce.
In a bowl, mix together the ricotta cheese, egg and your other half of the chopped parsley leaves. Season with salt.
Preheat the oven to 190°C/375°F.
As your oven is heating up, it is time to assemble your lasagne. First spread 1 1/2 cups of your meat sauce over the bottom of a 9x13 inch baking dish. Take 6 of your lasagne sheets and arrange them in a single layer lengthwise over the meat sauce, trying not to let them overlap. Spoon half of your white cheese sauce over the pasta and gently lay over a third of your mozzarella cheese slices. Cover your mozzarella cheese with 1 1/2 cups of meat sauce and sprinkle with 1/4 cup of Parmesan cheese. Repeat the whole process again and finish by arranging the remaining mozzarella over the top and sprinkling the rest of your Parmesan cheese from a height over the baking dish.
Cover your lasagne with foil but make sure the foil does not touch the surface of your lasagne. In order to prevent the foil from sticking to your cheese during baking, a good tip is to spray the foil with cooking spray.
Bake your foil-covered lasagne for about 25 minutes. Then remove the foil and leave the lasagne to bake for another 25 minutes or until a rich golden color, bubbling in the center and beautifully crisp on the sides.
Leave your lasagne to rest for about 15 minutes and then serve.