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Classic Lasagna
Serves 8
Alternative Ingredients are listed in Red

Qty Size Ingredient
2 lbs Ground Chuck
2 lbs Appetito Hot Italian Sausage
Johnsonville Hot Italian Sausage
28 oz Crushed Tomato*
12 oz Tomato Sauce
6 oz Tomato Paste
1 lbs Fresh Boar's Head Mozzarella (+1 cup, Shredded, for top)
(the WET variety, as opposed to the Whole Milk variety)
1 lbs Lioni Latticini Fresh Ricotta Cheese
Poly-O Whole Milk Ricotta Cheese
1 cup Parmigiano Reggiano Cheese
1 med Sweet Vidalia Onion
18 ea Lasagna Noodles
1 lg Egg
4 cloves Garlic
2 tbls White Sugar
4 tbls Fresh Chopped Parsley (divided)
1 tbls Fresh Sweet Basil
2 tbls Dried Sweet Basil
1 tbls Red Pepper Flakes
1 tsp Italian Seasoning
½ tsp Fennel Seeds
2 tsp Crushed Fennel
tbls Kosher Salt
¼ tsp Black Pepper

In a large pan, pot or dutch oven cook the sausage and beef over medium heat until well browned.  Add onion and garlic and continue sautéeing until onion just begins to turn translucent.  Then stir in crushed tomatoes, tomato paste and tomato sauce.  Add sugar, basil, fennel, Italian seasoning, 1 tbls salt, pepper, and 2 tbls of the parsley.  Mix thoroughly and simmer covered for 1½ hours, stirring occasionally.

Bring a large pot of salted water to a boil.  Cook lasagna noodles for 8 to 10 minutes.  Drain noodles, and rinse with cold water.

In a mixing bowl combine all three cheeses with egg, remaining parsley and salt.  Mix thoroughly and set aside.

Preheat oven to 375º.


    In an 11x15" Lasagna dish:
  • ¼ Sauce
  • 6 Noodles
  • ⅓ Cheese Mix
  • ¼ Sauce
  • 6 Noodles
  • ⅓ Cheese Mix
  • ¼ Sauce
  • 6 Noodles
  • ¼ Sauce

Cover with foil.  (to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the top)

Bake for 25 minutes.  Remove foil, layer with last of cheese mix and bake an additional 25-35 minutes until top begins (the very beginning) to brown.  It will continue to brown a little after you take it out.  Let cool for 15 minutes before serving.

* Cento or Tuttorosso brand for instance.  Packers generally save their ripest, most attractively-colored specimens for use as whole, crushed and diced tomatoes.  Lesser tomatoes are reserved for use in paste, puree or sauce.  Read the label.  Calcium chloride is often added as a firming agent, which limits the tomato's ability to break down during cooking.  Tomatoes packed in juice (rather than puree or sauce) tend to have less sodium and a fresher flavor.  (pour the juice off and reserve to add moisture to sauce as needed)


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