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“I have been making this lasagna for over 20 years. Everyone seems to love this recipe. It came from a 1973 McCalls cookbook.”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove sausage from casings, chop the meat.
  2. In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
  3. Break up beef with wooden spoon.
  4. Stir frequently, until well browned- 20 minutes.
  5. Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
  6. Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
  7. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
  8. In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
  9. Add lasagna noodes, 2 or 3 at a time.
  10. Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender.
  11. Drain in colander; rinse under cold water.
  12. Dry lasagna on paper towels.
  13. Preheat oven to 375 degrees.
  14. In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.
  15. In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce.
  16. Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
  17. Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
  18. Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
  19. Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
  20. Spread with remaining sauce, top with rest of mozzarella and Parmesan.
  21. Cover with foil.
  22. Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
  23. Cool 15 minutes before serving.

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