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Ingredients (18)

• 9 lasagna noodles
• 1-1/4 pounds bulk Italian sausage
• 3/4 pound ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
• 2 cans (6 ounces each) tomato paste
• 2/3 cup water
• 2 to 3 tablespoons sugar
• 3 tablespoons plus 1/4 cup minced fresh parsley, divided
• 2 teaspoons dried basil
• 3/4 teaspoon fennel seed
• 3/4 teaspoon salt, divided
• 1/4 teaspoon coarsely ground pepper
• 1 large egg, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 4 cups shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

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Instructions (10 steps)

1. Brown the beef
2. Bring a large pot of salted water to a boil. Cook the noodles according to the package directions. When complete, drain the noodles, and set aside. Meanwhile, heat a Dutch oven over medium heat. Add the bulk Italian sausage, ground beef and diced onion. Cook for 8 to 10 minutes or until the meat is no longer pink, breaking up the meat with a large spoon as it cooks to create gorgeous crumbles. Add the garlic, and cook for one minute, until the mixture is fragrant. Editor's Tip: To ensure the noodles will not stick to each other, stir the water like a whirlpool when you add the pasta sheets.
3. Make the meat sauce
4. Drain the mixture in the Dutch oven. Then, add the remaining sauce ingredients: crushed tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and coarsely ground pepper. Bring the mixture to a boil. Reduce the heat to a simmer. Cook, uncovered, for 30 minutes, stirring occasionally.
5. Prepare the cheese filling
6. In a small bowl, whisk together the egg, ricotta cheese, and remaining 1/4 cup parsley and 1/4 teaspoon salt. If you haven’t already, grate the mozzarella and Parmesan cheeses. Editor’s Tip: For the freshest, creamiest taste, grate your own cheese at home.
7. Layer the lasagna ingredients
8. Preheat the oven to 375°. Spoon 2 cups meat sauce into an ungreased 13x9-inch baking dish, spreading it out to cover the entire dish. Layer three noodles onto the sauce. Add one-third of the ricotta mixture, spreading it over the noodles with a rubber spatula or an icing spatula. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat the layers twice, finishing with remaining meat sauce and cheeses. The dish will be very full by the time you get to the top!
9. Bake the lasagna
10. Cover the baking dish, and bake for 25 minutes. Remove the cover, and cook for an additional 25 minutes, until the sauce is bubbling around the edges and the cheese is fully melted. Let the lasagna stand for 15 minutes before slicing and serving.

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Ingredients (14)

• 1 1/2 lb. ground beef
• 1 lb. hot breakfast sausage
• 2 cloves garlic, minced
• 2 (14.5-oz.) cans whole tomatoes
• 2 (6-oz.) cans tomato paste
• 4 tbsp. dried parsley, divided
• 2 tbsp. dried basil
• 2 1/2 tsp. salt
• 3 c. low-fat cottage cheese
• 2 eggs, beaten
• 1/2 c. grated (not shredded) parmesan cheese
• 1 tbsp. olive oil
• 1 (1o-oz.) package lasagna noodles
• 1 lb. sliced mozzarella cheese

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Instructions (5 steps)

1. Bring a large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente (not overly cooked). Drain.
4. To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
5. Either freeze, refrigerate for up to 2 days, or bake immediately: 350°F oven until the top is hot and bubbly, 20 to 30 minutes.

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Ingredients (20)

• ¾ pound Italian sausage (casings removed (338g))
• ¾ pound lean ground beef (338g)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 (6-ounce/170g) can tomato paste
• 1 (28-ounce/794g) can crushed tomatoes
• 1 (15-ounce/425g) can tomato sauce
• 1 tablespoon sugar
• 1 tablespoon dried Italian seasoning
• 1½ teaspoons salt
• 1 teaspoon dried basil
• ¾ teaspoon ground black pepper
• 1 (15-ounce/425g) container ricotta cheese
• 1 large egg (beaten)
• 1 tablespoon chopped fresh parsley
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 12 lasagna noodles (284g)
• 2 cups (or 8 ounces) sliced or shredded mozzarella (226g)
• ¼ cup grated parmesan (26g)

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Instructions (13 steps)

1. Preheat oven to 375°F.
2. For the Meat Sauce:
3. Heat a large Dutch oven over medium-high heat. Add the sausage and beef, and cook, breaking up any chunks with the back of a spoon while stirring occasionally, until browned, about 6 to 8 minutes.
4. Add the onion and garlic, and cook stirring often until tender, about 5 minutes. Stir in the tomato paste, and cook stirring constantly for 1 minute. Stir in the crushed tomatoes, tomato sauce, sugar, Italian seasoning, salt, basil, and pepper. Bring to a simmer.
5. Reduce the heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
6. For the Cheese Filing:
7. In a medium bowl, stir together ricotta, egg, parsley, salt, and pepper. Set aside.
8. For the Assembly:
9. While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the lasagna noodles, and cook until al dente, according to the package directions. Drain, rinse with cold water, and drain again.
10. Lightly grease a 9x13-inch casserole dish with cooking spray.
11. Spread 2 cups of meat sauce in the bottom of the prepared dish. Layer 4 cooked noodles in an even layer, slightly overlapping if necessary. Spread half of the cheese filling (about 1 cup) in an even layer over the noodles. Repeat the layers once more (sauce, noodles, cheese).
12. Spread 2 cups of meat sauce over the cheese filling, top with the remaining 4 noodles, and spread the remaining meat sauce in an even layer over the top of the noodles. Top with the mozzarella and parmesan. Cover with aluminum foil.
13. Bake for 30 minutes. Uncover and continue baking until the cheese is melted and the lasagna is heated through, about 15 minutes more. Increase the oven temperature to broil, and broil until the cheese is browned, about 2 to 3 minutes more. Let rest for 15 minutes before serving.

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