Saturday, March 20, 2021




This lasagna recipe is a favorite meal and perfect for serving a crowd. It can be made ahead and easily reheated just before serving.


  • 1/2 cup white wine
  • 1 large white onion, diced
  • 2 cans (6 ounces) tomato paste
  • 5 garlic cloves, minced
  • 2 tablespoons of white sugar
  • 1 teaspoon of fennel seeds
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon of salt
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon of ground oregano
  • 1/4 teaspoon ground black pepper
  • 1 pound of lean ground beef
  • 1 pound of lasagna noodles
  • 30 ounces of ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon of salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup freshly grated Parmesan
  • 1 pound of sweet Italian sausage
  • 1/2 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 pound thinly sliced mozzarella cheese about 24 slices


First, in a large saucepan over medium heat, add the ground sausage and ground beef. Use a spoon to break the meat into small pieces. Add onion and garlic and cook until meat is golden brown, stirring constantly. Stir in the sugar, fresh basil, fennel, oregano, 1/2 teaspoon of salt, pepper and 1/4 cup of chopped parsley. Pour in the crushed tomatoes, tomato paste, tomato sauce and wine *. Stir well and bring to a boil. Reduce heat to low and simmer 1 to 4 hours, stirring occasionally.

Then, meanwhile, place the lasagna noodles in the bottom of a saucepan. Pour hot tap water directly over the noodles, making sure the pasta is completely submerged in the water. Let them soak for 30 minutes, then drain and discard the water.

In a mixing bowl, combine the ricotta cheese with the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon of salt and the nutmeg. Refrigerate until ready to assemble the lasagna.

Preheat the oven to 375 degrees. Lightly grease a 9x13 deep saucepan.

To assemble, spread about 1 cup of the meat sauce on the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 slices of mozzarella cheese. Pour 1 1/2 cups of the meat sauce over the mozzarella, then sprinkle with 1/4 cup of Parmesan cheese. Repeat the layering two more times to create three full layers. To finish, place a final layer of pasta, topped with another cup of meat sauce to cover the pasta. Garnish with the rest of the mozzarella and Parmesan cheese. Cover loosely with foil.

Bake in preheated oven for 25 minutes. Remove foil and cook for another 25 minutes to allow cheese to brown. Serve hot.


* White wine can be replaced with red wine, chicken broth or beef broth.