Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Polidori's Famous Lasagna
Ingredients
- 1 lb. Polidori Mild Italian Sausage casings removed
- 3/4 lb. Lean ground beef
- 1/2 cup Onion minced
- 2 cloves Garlic crushed
- 28 oz. Canned crushed tomatoes
- 13 oz. Canned tomato sauce
- 12 oz. Tomato paste
- 1/2 cup Water
- 2 tbsp White sugar
- 4 tbsp Fresh parsley chopped and divided
- 1 1/2 tsp Dried basil leaves
- 1 1/2 tsp Salt, divided or to taste
- 1 tsp Italian seasoning
- 1/2 tsp Fennel seeds
- 1/4 tsp Black pepper
- 12 Lasagna noodles
- 16 oz Ricotta cheese
- 1 egg
- 3/4 lb Mozzarella cheese sliced
- 3/4 cup Parmesan cheese grated
Instructions
- Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Preheat the oven to 375 degrees F (190 degrees C).
- To assemble, 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 1/2 of the ricotta cheese mixture. Top with 1/3 of the 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.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Rest lasagna for 15 minutes before serving.
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