Extra Saucy Lasagna

1. Preheat your oven to 375°F (190°C).
2. In a large pot, cook 1 pound of ground beef over medium heat until browned. Drain any excess fat.
3. Add 1 chopped onion and 3 minced garlic cloves to the pot and cook until the onion is translucent.
4. Stir in 24 ounces of tomato sauce, 6 ounces of tomato paste, 1 can (14.5 ounces) of crushed tomatoes, and 2 tablespoons of white sugar. Season with salt, basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons of chopped fresh parsley.
5. Bring the sauce to a simmer and then reduce the heat; let it simmer for about 30 minutes, stirring occasionally.
6. In a mixing bowl, combine 16 ounces of ricotta cheese with an egg, and a bit of salt, and 2 tablespoons of fresh parsley.
7. Cook 12 lasagna noodles according to the package instructions. Drain and rinse the noodles with cold water.
8. In a 9x13 inch baking dish, spread a thin layer of the meat sauce at the bottom of the dish.
9. Place a layer of noodles over the sauce, then spread a layer of the ricotta mixture over the noodles. Sprinkle with mozzarella and Parmesan cheese.
10. Repeat the layers, finishing with a top layer of noodles, sauce, and a generous sprinkling of mozzarella and Parmesan cheese.
11. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
12. After 25 minutes, remove the foil and bake for an additional 25 minutes, until the lasagna is bubbly and the cheese is melted and slightly browned.
13. Let the lasagna cool for about 10 minutes before serving to allow it to set.
14. Serve and enjoy your extra saucy lasagna!

Prompt:

lasonia with lots of sauce

Created:

June 17, 2024 at 03:51 PM