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1/2 pound Filotea's traditional lasagne sheets
1 lb Dry sausage
1/2 lb ground beef
1 cup chopped onion
2 garlic cloves, minced
28 oz tomato sauce del Casale
2 teaspoons sugar
2 teaspoons salt
1 1/2 teaspoons dried basil leaves
1/4 teaspoons pepper
15 oz ricotta cheese
1 tablespoon parsley flakes
4 cups of shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Preheat oven to 375 F.
In a large bowl, combine sausage, ground beef, onion, and garlic.
Cook until sausage is no longer pink and onion is tender drain.
Add the ground beef, onion, garlic, tomato sauce, sugar, salt and basil and boil.
Reduce heat and simmer for about 20 minutes.
Fill a baking pan with hot tap water and place the uncooked lasagne sheets into the water and set aside.
In a medium bowl, blend ricotta, parsley, and salt.
Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish.
Layer one-third each lasagna sheet, meat sauce, ricotta mixture, mozzarella and Parmesan.
Repeat layers two more times and then cover with aluminum foil.
Bake in preheated oven for 25 minutes, then uncover, and bake until hot for another 20 minutes. Let stand 10 minutes before cutting.