This Best Lasagna Casserole is Perfect to Serve to Company!

This is my Best Lasagna Casserole using beef and sausage. I've developed this through many years of experimentation and by researching lots of lasagna recipes. This recipe is always requested and am always happy to share. Serve this Best Lasagna Casserole with a green salad and garlic bread for a comlete and delicious meal you can serve to anyone.

Company Lasagna Casserole

Serves 8

INGREDIENTS

1 pound sweet or mild Italian sausage

3/4 pound lean ground beef

1 diced onion

1 small diced green pepper

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

1 1/2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

2 teaspoons Italian seasoning

1 1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup chopped fresh parsley (divided)

12 lasagna noodles (no cook lasagna

noodles can be used)

16 ounces ricotta cheese

1 egg

3/4 pound mozzarella cheese, shredded

3/4 cup grated Parmesan cheese

DIRECTIONS

In a Dutch oven, cook the sausage, ground beef, onion and green pepper over medium heat until well browned. Add in garlic and cook another minute. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 1/2 teaspoons salt, pepper, and 1/4 cup parsley. Cover and simmer for 1 1/2 hours, stirring occasionally.

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

In a mixing bowl, combine ricotta cheese with the egg and remaining parsley. Add a pinch of salt and black pepper to mixture.

Preheat oven to 375 degrees.

To assemble this best lasagna casserole, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers. Top with the remaining mozzarella and Parmesan cheese. Cover with foil. To prevent the chhese from sticking to foil, spray foil with non stick spray. Make sure foil does not touch the cheese.

Bake in preheated oven for 25 minutes.

Remove foil, and bake an additional 20-25 minutes.

Allow casserole to sit about 10-15 minutes prior to cutting.

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