- Servings: Medium size recipe 9-12, Large size recipe 12-16
|1– 2 boxes||Regular or "oven Ready" Lasagna Noodles, depending on size pan using|
|2 lbs||Lean Ground Beef|
|2 lbs||Bulk Italian Sausage|
|1 can||(32 Oz) Crushed Tomatoes|
|1 can||(32 Oz) Tomato Puree|
|2-3||Fresh Basil Leaves, chopped coarsely|
|1||Medium Vidalia Onion|
|1-2 oz||Olive Oil|
|Salt/pepper, to taste|
|Garlic Powder & Onion Powder, to taste|
|Crushed Red Pepper Flakes, to taste, if desired|
|1× 3 lb||Container Ricotta Cheese|
|1 lb||Mozzarella Cheese, cubed|
|½ cup||Grated Parmesan Cheese|
Brown ground beef and sausage in frying pan; drain and set aside. In a large pot or sauce pan heat olive oil then add your chopped garlic and onions, brown slightly (Do Not Burn).
Add your can of crushed tomatoes and tomato puree. Fill the cans with cold water and stir to get remaining contains; add that water into the pot and stir. Add basil, salt, pepper, garlic powder, onion powder, pepper flakes (if desired), and sugar; stir well. Bring to a boil then simmer for 2 hours.
Cook lasagna noodles according to package directions. Spread 1/2 cup of sauce on bottom of large lasagna pan. Place first layer of lasagna noodles down, sprinkle with ground beef and sausage, add several spoonfuls of ricotta cheese and a handful of the cubed mozzarella cheese, add 1/2-1 cup of sauce and sprinkle with grated parmesan Cheese. Then keep repeating this process until all ingredients are used.
Top off last layer of lasagna with sauce, mozzarella and grated cheese. Bake at 350 degrees for 45 min to 1 hour. Let stand for at least 2 hours (Best when made a day before and reheated).
Note: You might want to double the sauce recipe so you will have extra sauce for topping, again depending on the size pan you want to make.
Just remember to double the ingredients if you want to make a Large Pan or two smaller pans. (See package directions on Lasagna box.)