1. In a large skillet or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1- 3 hours, stirring occasionally. ***This can be done up to one day ahead of time. 2. While sauce is cooking, cook lasagna noodles according to package directions; drain and rinse in cold water. 3. In a bowl, combine ricotta cheese, beaten egg, parsley, and salt and pepper to taste. 4. In a greased 13-in. x 9-in. baking dish, spoon a little sauce in the bottom of casserole. Then layer in this order: 1/3 of the noodles, 1/2 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover with aluminum foil. 5. ***This can be done ahead of time and refrigerated until ready to eat. Just leave lasagna out on counter for 30-45 minutes before baking. 6. Bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting. ---------------------------------------------------------------------------
Nutrition
Ingredients
