Lasagna

We made this yesterday to serve tonight. Sitting overnight in the refrigerator and heating it the next day melds the flavors of the lasagna.
 
This recipe is adapted from https://www.spendwithpennies.com/easy-homemade-lasagna/
 
12 Servings
 
Ingredients
 
12 lasagna noodles uncooked
Salt
1 T olive oil
3 cloves garlic minced
1 pound lean ground beef
1 pound ground Italian sweet sausage
42-oz Rao’s marinara sauce (See notes)
2 tablespoons tomato paste
2 t fennel seeds
3 T dry red wine
20 fresh basil leaves, chopped
4 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese shredded
1 15-oz container of ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1 large egg beaten
 
Instructions
 
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package directions. Drain, rinse under cold water, and set aside. Add some olive oil so the noodles don’t stick together while preparing the rest of the dish.
 
While the noodles are cooking, in a large skillet over medium-high heat, sauté the garlic in the olive oil. Add the beef and sausage, breaking into small pieces, and cook until no longer pink. Drain any fat.
 
Stir in the Rao’s sauce, tomato paste, fennel seeds, and wine. Simmer uncovered over medium heat for 5-10 minutes or until slightly thickened. Remove the skillet from the burner and add the chopped basil, stir to combine.
 
While the meat sauce is cooking, in a medium bowl, combine the mozzarella and parmesan cheese. In another bowl, combine the ricotta cheese, parsley and egg. Set aside.
 
Preheat the oven to 350°F. Place a baking pan, lined with foil, on the rack. This is not needed if you use a deep casserole dish.
 
Spread a layer of Rao’s sauce (not the meat sauce) in the bottom of a 9x13 glass or ceramic pan. Top it with 3 lasagna noodles. Layer as follows: Meat sauce, mozzarella/parmesan cheese mixture, and the ricotta mixture. Use a spoon to spread the ricotta. Repeat the layers two more times. 
 
For the last layer, add the 3 noodles, Rao’s sauce (not the meat sauce), and mozzarella/parmesan cheese mixture.
 
Cover the lasagna pan with foil, tenting the foil slightly so it doesn’t touch the cheese. Place on top of the foiled baking pan, and bake for 50 minutes. 
 
Remove, uncover, and let cool before placing it in the refrigerator (covered tightly with saran wrap and then tin foil).
 
When Ready to Eat
 
Bring the lasagna to room temperature, about an hour. Reheat the lasagna, covered, at 350 degree for 30 minutes.
 
Remove the foil and bake uncovered for an additional 10 minutes or until browned and bubbly.
                
Rest for 15 minutes before cutting and serving.
 
Notes:
 
We did not salt the meat sauce. Taste to see if you want salt added. We felt the meat sauce didn’t need any because of the flavors of the Italian sausage and Rao’s sauce.
 
Because we made this in the early evening, we used Rao’s sauce. When we make a marinara sauce, we like to let it simmer for a few hours.
 
We boiled 16 noodles in case any broke in the boiling process.
 
Store in an airtight container in the refrigerator for up to four days; or freeze up to three months.
 
Thaw the lasagna completely before baking. Bring to room temperature prior to baking; 350 degrees for 25-30 minutes.
 
Next time I make this, I plan to add some diced pancetta (5 oz).

Garlic Bread: I followed this recipe:  https://www.ambitiouskitchen.com/the-best-garlic-bread-recipe/