Print

The Greatest "Better than Turkey" Lasagna Recipe

Course Main Course
Cuisine Italian
Prep Time 45 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 35 minutes
Servings 12

Ingredients

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

Instructions

  1. In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned.
  2. Stir in crushed tomatoes, whole tomatoes, tomato paste, tomato sauce, and water.
  3. Season with 2 T sugar, 1 1/2 tsp. basil, 1/2 tsp. fennel seeds, 1 tsp. Italian seasoning, 1 T salt, pepper, and 2 T parsley.
  4. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  5. When the sauce is almost done simmering, fill a 9x13 baking dish with hot water and add lasagna noodles. Let them sit in the hot water for 20 minutes to get them ready for the oven. You can use cooking spray in the water to keep the noodles from sticking together.
  6. Drain the baking dish and put the noodles on a plate until ready to use.
  7. In a mixing bowl, combine the ricotta cheese with one egg, remaining 2 T of parsley, and 1/2 teaspoon salt.
  8. Preheat oven to 375 degrees F (190 degrees C).
  9. To assemble, spread 1 1/2 cups of meat sauce in the bottom of the baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  10. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  11. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  12. Bake in preheated oven for 25 minutes.
  13. Remove foil, and bake an additional 25 minutes.
  14. Cool for 15 minutes before serving.