Classic Italian Sausage and Beef Lasagna

Name: Classic Italian Sausage and Beef Lasagna
Ingredients: 350 g Italian sausage; 350 g ground beef; 7 garlic; 1 onion; 150 g tomato paste; 800 g crushed tomatoes; 1 PL granulated sugar; 1 PL Italian seasoning; 1 ČL dried basil; 450 g tomato sauce; 1.5 ČL salt; 0.75 ČL ground black pepper; 0.5 ČL red chili flakes; 12 dry lasagna noodles; 450 g ricotta cheese; 1 egg; 1 PL fresh parsley; 0.5 ČL salt; 0.25 ČL ground black pepper; 450 g fresh mozzarella; 0.25 Šálka Parmesan cheese

#lasagna#Italian sausage#ground beef#ricotta#Preppy Kitchen

A comforting homemade lasagna featuring a rich meat sauce with Italian sausage and ground beef, layered with creamy ricotta, fresh mozzarella, and Parmesan cheese. Perfectly cooked pasta sheets are layered with flavorful sauce and cheese for a hearty, crowd-pleasing meal.

Ingredients extracted via AI

350 g Italian sausage350 g ground beef7 garlic1 onion150 g tomato paste800 g crushed tomatoes1 PL granulated sugar1 PL Italian seasoning1 ČL dried basil450 g tomato sauce1.5 ČL salt0.75 ČL ground black pepper0.5 ČL red chili flakes12 dry lasagna noodles450 g ricotta cheese1 egg1 PL fresh parsley0.5 ČL salt0.25 ČL ground black pepper450 g fresh mozzarella0.25 Šálka Parmesan cheese

Procedure generated via AI

Preheat the oven to 190 °C (375 °F).
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Remove the casing from three-quarters of a pound of Italian sausage and add it to the pot along with three-quarters of a pound of ground beef.
Break up the meat with the back of a wooden spoon and cook, stirring occasionally, for 6 to 8 minutes until browned evenly.
Add chopped onion and 7 cloves of garlic; stir and cook for about 5 minutes until softened and translucent.
Stir in 170 g (6 ounces) of tomato paste, coating the meat thoroughly, and cook for about 1 minute.
Add 794 g (28 ounces) of crushed tomatoes, 1 tablespoon of sugar, 1 tablespoon of Italian seasoning, 1 teaspoon of dried basil, 425 g (15 ounces) of tomato sauce, 1 1/2 teaspoons of salt, and 3/4 teaspoon of freshly ground black pepper.
Reduce heat to medium-low and simmer the sauce gently for about 25 minutes until thickened.
Meanwhile, bring a large pot of salted water to a boil.
Add the lasagna noodles and cook according to package instructions, about 12 minutes, until al dente.