My Lasagna Recipe

Who knew I had my own lasagna recipe?!  But I do!  I have been using this recipe since 2011 and it's a hit every time.  Even my mother-in-law said the only time she has had better lasagna was in Italy!  You know I took that as a challenge, and when I was in Rome in June of 2017 I had to try their lasagna for myself.  I honestly think over all my lasagna is better flavored, but they had better noodles - because they were fresh.  So, if you wanted to have the BEST lasagna on Earth, all you would have to do is make my recipe with fresh noodles!  This recipe, however, uses dried noodles.  Bon Apetit!

My Lasagna Recipe

This Recipe Serves 9

Ingredients
+ 1 lb ground Italian Sausage
+ 1 lb ground Chuck (Beef)
+ 1/2 medium sized Onion, chopped
+ 2 cloves of fresh Garlic, chopped
+ 1 24oz jar of Classico Caramelized Onion & Roasted Garlic Sauce
+ 2 tablespoons White Sugar
+ 1 teaspoon dried Basil
+ 2 tablespoons dried Parsley
+ 15 ounces Ricotta Cheese
+ 1/2 teaspoon ground Nutmeg
+ 1 Egg
+ 16 ounces Mozzarella Cheese, shredded
+ 1 cup Parmesan Cheese, grated
+ 9 Lasagna Noodles

Directions
+ Submerge noodles in hot tap water to soften, about 15 minutes.

+ Combine sausage, chuck, onions and garlic in a pot. Cook until meat is browned. Drain.

+ Gently stir in jar of sauce to combine.

+ As you continue to slowly stir, add sugar and basil.

+ Combine in a separate bowl the ricotta and nutmeg.

+ Continue to stir into the ricotta mixture the egg and parsley.

+ In a 9x9 pan begin layering in this order:
      1/4 of the sauce
      3 wet noodles, side by side
      1/2 of the ricotta mix
      1/3 of the mozzarella
      ​1/2 of the parmesan
      1/4 of the sauce
      3 wet noodles, side by side
      1/2 of the ricotta mix
      1/3 of the mozzarella
      1/2 of the parmesan
      1/4 of the sauce
      3 wet noodles, side by side
      1/4 of the sauce
      1/3 of the mozzarella
      (It sounds complicated... but it's just a pattern!)

+ Cover with foil.

+ Bake in 350 degree pre-heated oven for 25 minutes.

+ Remove foil and continue to bake for an additional 25 minutes.

​+ Remove from oven and let sit for 15 minutes.

This is a great make ahead dish, too. I actually prepared the one for his birthday in the morning and set it in the fridge until I was ready to get dinner going. It also freezes great! If you want to freeze it, I'd recommend baking the first 25 minutes, then freeze. Once thawed to room temperature, bake for the last 25 minutes without the foil.