Sunday Dinner Lasagna Recipes

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Steps:

• In sauce pot heat olive oil to medium-med high heat and add garlic/onions sauté for a few moments and then add both meats until well browned
• Stir in tomato sauce, paste, crushed tomatoes and water (swirl the water around all tomato cans) and then add salt, pepper, sugar, basil, parsley, Italian seasoning and optional red pepper. Add butter and grated parmesan cheese, stir. Simmer for 1½ - 2 hrs covered and stir occasionally. Sauce is even better if left to sit overnight in fridge!
• Preheat oven to 375°F. In 9x13 inch pan put unbaked regular lasagna noodles & hot tap water until they are submerged; let sit for about 10 minutes drain and pat dry.
• In a bowl, mix one egg with salt and chopped parsley to the ricotta cheese, stir in grated Parmesan.
• Spread about 1½c sauce on the bottom of the pan. Lay noodles across top of sauce, spread some ricotta mix and mozzarella. Repeat process until all noodles have been used.
• Top with remaining mozzarella and cover with foil
• Bake for 25 minutes covered and then 25 minutes uncovered (at 375°F) - broil for 5 minutes uncovered if you like a dark cripsy top. Rest for 15 minutes
• ENJOY and Mangia!