Feed the World Lasagna

Rachel Ricks

This is my go-to when feeding missionaries or sending food to a family who needs dinner (we are good at that in Relief Society...). Most people like lasagna, it's a good comfort food, and no one goes home hungry. 

1 lb. Italian Sausage

¾ lb. lean ground beef

½ cup minced onion

2 cloves garlic, crushed

1 (28 oz.) can crushed tomatoes

2 (6 oz.) can tomato paste

2 (6.5 oz.) can tomato sauce

½ cup water

1 Tbsp. white sugar

1½ tsp. dried basil leaves

½ tsp. fennel seeds

1 tsp. Italian seasoning

1 tsp. salt

¼ tsp. ground black pepper

4 Tbsp. chopped fresh parsley

12 Oven Ready Lasagna noodles

1 egg

16 oz. Ricotta Cheese

12 tsp. salt

¾ lb. Mozzarella cheese, sliced

¾ cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tsp. salt, pepper and 2 Tbsp. parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. In a mixing bowl combine ricotta cheese with egg, remaining parley and 1/2 tsp. salt.

3. Preheat oven to 375 degrees F.

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13-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 slices. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and parmesan cheese. Cover with foil. To prevent sticking either spray foil with cooking spray or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.