Maggiano's Lasagna (Print Version)
# Ingredients:
01 -
1/2 cup of water.
02 -
16 ounces of ricotta cheese.
03 -
1 teaspoon of Italian seasoning blend.
04 -
1 pound of ground beef.
05 -
1 cup of grated Parmesan cheese.
06 -
1 pound of Italian sausage.
07 -
1 large egg.
08 -
12 lasagna noodles.
09 -
16 ounces of shredded mozzarella cheese.
10 -
1 tablespoon of salt.
11 -
1 large onion, diced.
12 -
2 crushed tomato cans (28 oz each).
13 -
3 minced garlic cloves.
14 -
1/4 teaspoon ground black pepper.
15 -
1 can of tomato paste (6 oz).
16 -
1 tablespoon of dry basil leaves.
17 -
1 can of tomato sauce (15 oz).
18 -
2 tablespoons of granulated sugar.
19 -
2 tablespoons of chopped fresh parsley.
20 -
1/2 teaspoon of fennel seeds.
# Instructions:
01 -
Cook the meats along with onion and garlic in a pan, draining afterward. Mix in tomatoes and the seasonings, then let it simmer for 90 minutes.
02 -
Stir together ricotta cheese, the egg, some salt, pepper, and parsley until combined.
03 -
Prepare the lasagna noodles as directed on the package, rinse and drain when done.
04 -
Pour 1 cup of the sauce into a 9x9 pan, then lay on 3 noodles.
05 -
Spread 1/3 of the cheese mix, add 1/3 mozzarella, and sprinkle 1/4 cup Parmesan. Do this layering two more times.
06 -
Wrap the pan with foil and bake it at 375°F for 25 minutes.
07 -
Take off the foil and bake again for 25 minutes until it’s bubbling hot.
08 -
Allow 15 minutes to cool off before you dig in.
# Notes:
01 -
Slow cooking brings out fantastic flavor.
02 -
Great for making ahead and storing in the fridge.
03 -
Will stay good in the freezer for up to 12 weeks.