Sunday Classic Lasagna
Serving Size: 6-8
- 12 lasagna noodles
- 1 lb Italian sausage
- 1 can crushed tomatoes
- 2 cans tomato paste
- 2 cans tomato sauce
- 1/2 cup diced onions
- 2 cloves chopped garlic
- 1 cup shredded carrots
- 1/2 cup red wine
- 1/2 cup water
- 2 tbsp sugar
- 1 tsp celery seed
- 2 tsp basil
- 4 tbsp parsley
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp pepper
- 23 oz ricotta cheese
- 1/2 tsp nutmeg
- 1 egg
- 1 pd shredded mozzarella cheese
- 1 cup shredded Parmesan
Preheat oven to 350 degrees.
Brown Italian sausage, onions, carrots, and garlic. Drain any excess grease.
Stir in tomato sauce, tomato paste, and crushed tomatoes.
Add sugar, celery seed, basil, parsley, salt, oregano and pepper into sauce.
Cover and let simmer for at least 1 hour.
In a separate pot, boil water and cook lasagne noodles as directed on packaging. Drain & set aside.
In a small bowl, mix together ricotta, nutmeg, egg, parsley with a spoon.
Spray a 9x13 pan with cooking spray.
Lay 3 noodles along the bottom of the pan and top each noodle with the meat sauce. Top with mozzarella and parmesan, then layer another 3 noodles on top.
Spread ricotta mixture, followed by more of the meat sauce.
Top with 3 more noodles, last of ricotta mixture, then the meat sauce. Top with 3 more noodles.
For the final layer, spread mozzarella and parmesan, then meat sauce and sprinkle final mozzarella and parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes.
Remove from oven and let cool for 15 minutes before serving.