mamamia's lasagna

Ingredients For mamamia's lasagna

  • 3/4 lb
    ground beef
  • 3/4 lb
    ricotta or cottage cheese
  • 1/2 tsp
    salt
  • 1
    egg
  • 15 oz
    ricotta or cottage cheese
  • 12
    lasagna noodles
  • 1 Tbsp
    salt
  • 12 oz
    tomato paste
  • 4 c
    tomatoes, undrained
  • 1/2 c
    chopped parsley
  • 1/2 tsp
    fennel seed
  • 2 tsp
    basil leaves, crushed
  • 2 tsp
    ground black pepper
  • 1 Tbsp
    salt
  • 2 Tbsp
    sugar
  • 2
    garlic cloves, crushed
  • 1/2 c
    onion, chopped
  • 1 lb
    italian sausage, hot/sweet
  • 3 oz
    grated parmesan cheese
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How To Make mamamia's lasagna

  • 1
    Remove sausage meat from outer casings and chop up the sausage.
  • 2
    In a 5-quart dutch oven and over medium heat, saute sausage, beef, onion and garlic; stir frequently until both sausage and beef are well browned.
  • 3
    Add sugar, 1 tablespoon salt, basil, fennel, pepper and half the parsley; mix well.
  • 4
    Add tomatoes, tomato paste and 1/2 cup water; mashing tomatoes with a wooden spoon.
  • 5
    Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Approximately 1 1/2 hours)
  • 6
    In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.
  • 7
    Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.
  • 8
    Drain and rinse under cold water.
  • 9
    Dry lasagna on paper towels.
  • 10
    Preheat oven to 375 degrees.
  • 11
    In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well.
  • 12
    Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish.
  • 13
    Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover.
  • 14
    Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella.
  • 15
    Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup parmesan.
  • 16
    Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with parmesan.
  • 17
    Spread with remaining sauce; top with rest of mozzarella and parmesan.
  • 18
    Cover with foil and tuck it around the edges of the baking dish.
  • 19
    Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia\'s Lasagna begins to bubble.
  • 20
    Cool for 15 minutes prior to serving.

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