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Penne Lasagna

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Ingredients Method

Ingredients
  

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic crushed
  • 1 28 ounce can crushed tomatoes (or homemade)
  • 2 6 ounce cans tomato paste (use homemade from your canning stash)
  • 2 6.5 ounce cans canned tomato sauce (use homemade from your canning stash)
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles sub out any noodle
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon sea salt see below for my favorite sea salt in this recipe
  • 3/4 pound mozzarella cheese shredded 3/4 cup grated Parmesan cheese
  • 2 Anaheim peppers

Method
 

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in all tomato products, and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley. Place two Anaheim peppers (whole) into mixture. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water until Al Dente. Drain noodles, and rinse with cold water.
  3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  4. Preheat oven to 375 degrees F
  5. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella. 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.
  6. Bake in preheated oven for 25 minutes. Add more cheese if needed, and bake an additional 25 minutes. Cool for 15 minutes before serving.