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Slow Simmered Meat Sauce Lasagna

Slow Simmered Meat Sauce Lasagna

Savannah Blake
A 9x13 pan of slow simmered sausage and beef sauce layered with ricotta, sliced mozzarella, and Parmesan.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 475 kcal

Equipment

  • 9x13 inch baking dish
  • Dutch oven
  • Large pot
  • Aluminum foil

Ingredients
  

  • 1 lb sweet Italian sausage casings removed
  • ¾ lb lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic crushed
  • 28 oz crushed tomatoes no salt added, 1 can
  • 12 oz tomato paste 2 cans, 6 oz each
  • 13 oz tomato sauce no salt added, 2 cans, 6 1/2 oz each
  • 2 tbsp sugar
  • 1 ½ tsp dried basil
  • ½ tsp fennel seeds
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 tbsp fresh parsley chopped, divided
  • 12 lasagna noodles boiled until pliable
  • 16 oz whole milk ricotta cheese
  • 1 large egg
  • 12 oz mozzarella cheese sliced
  • ¾ cup grated Parmesan cheese divided

Instructions
 

  • Brown. Cook 1 pound sausage and 3/4 pound beef 8 to 10 minutes until browned and no pink remains; drain the fat. Add aromatics. Cook 1/2 cup onion 4 to 5 minutes, then 2 crushed garlic cloves 30 seconds.
  • Combine. Stir in 28 ounces tomatoes, 12 ounces paste, 13 ounces sauce, 2 tablespoons sugar, 1 1/2 teaspoons basil, 1/2 teaspoon fennel, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the 4 tablespoons parsley. Simmer. Partly cover and simmer on low 90 minutes, stirring every 15 minutes.
  • Prep. Boil and drain 12 noodles; stir 16 ounces ricotta, 1 egg, and the remaining 2 tablespoons parsley together.
  • Assemble. Set the oven to 375 degrees F. Spread 1 1/2 cups sauce in a 9x13 dish and build two layers of noodles, ricotta, 12 ounces mozzarella, sauce, and 3/4 cup Parmesan, finishing with sauce, mozzarella, and Parmesan.
  • Bake. Cover and bake 25 minutes, then uncover and bake 25 minutes until bubbling and 165 degrees F in the center.
  • Rest. Let stand 10 minutes before cutting.

Notes

Substitutions: Use all beef or all sausage if you prefer. No salt added tomatoes keep sodium lower.
Tips: Keep the simmer at tiny bubbles and stir every 15 minutes. The sauce can be made 2 days ahead.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze wrapped baked squares up to 3 months.
Keyword Baked Pasta, Homemade Lasagna, Italian Dish, Lasagna, slow simmered meat sauce lasagna