Hot Italian Sausage & Beef Lasagna With Fresh Pasta

Name: Hot Italian Sausage & Beef Lasagna With Fresh Pasta
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8-10
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely diced; 1 green bell pepper, finely diced; 1 celery stalk, finely diced; 3 cloves garlic, minced; ½ lb lean ground beef 225 g; ½ lb hot Italian sausage, casings removed 225 g; ½ teaspoon fennel seeds lightly crushed; 48 oz jars of pasta sauce, the best quality you can find (two 680 mL); 3 tablespoons tomato paste; 1 ½ teaspoon Italian seasoning; ¾ teaspoon salt plus more to taste; ½ teaspoon black pepper; 2 cups full-fat ricotta cheese; 1 large egg lightly beaten; ¼ cup fresh basil, chopped; ½ teaspoon salt; ¼ teaspoon black pepper; 14 to 16 oz fresh lasagna sheets (roughly 10 to 12 sheets) 400 to 450 g; 4 cups shredded low-moisture mozzarella cheese, divided; 8 tablespoons finely grated Parmesan cheese, divided; Commercial Clad 12.5” TITUM Nonstick Skillet; OvenBond Rectangular Baker; Provisions Mixing Bowls

Hot Italian Sausage & Beef Lasagna With Fresh Pasta

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

8-10

Prep Time

30 minutes

Cook Time

50 minutes

I am not kidding when I say this is the lasagna of your dreams. It is packed with the deep, savory flavor of beef and hot Italian sausage, all tucked between velvety layers of creamy ricotta and fresh pasta. Since we are using fresh sheets, it has this incredible melt-in-your-mouth texture that you just cannot get with dried pasta. It is basically a big, cheesy hug in a baking dish, and the best part is you do not even have to boil the noodles!

Ingredients

Meat Sauce

1 tablespoon olive oil
1 medium onion, finely diced
1 green bell pepper, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
½ lb lean ground beef 225 g
½ lb hot Italian sausage, casings removed 225 g
½ teaspoon fennel seeds lightly crushed
48 oz jars of pasta sauce, the best quality you can find (two 680 mL)
3 tablespoons tomato paste
1 ½ teaspoon Italian seasoning
¾ teaspoon salt plus more to taste
½ teaspoon black pepper

Ricotta Cheese Layer

2 cups full-fat ricotta cheese
1 large egg lightly beaten
¼ cup fresh basil, chopped
½ teaspoon salt
¼ teaspoon black pepper

Pasta & Cheese

14 to 16 oz fresh lasagna sheets (roughly 10 to 12 sheets) 400 to 450 g
4 cups shredded low-moisture mozzarella cheese, divided
8 tablespoons finely grated Parmesan cheese, divided

Directions

Build the Meat Sauce

Heat olive oil in a large skillet over medium heat. Add the onion, green pepper, and celery. Cook 6 to 8 minutes until soft. Stir in the garlic and fennel seeds for 30 seconds. Add the beef and sausage, breaking it up with a spoon until fully browned. Drain any excess fat.
Stir in the pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer uncovered for 10 to 15 minutes. You want a thick sauce that “clings” to a spoon rather than running off it. Remove from heat.

Mix the Ricotta

In a medium bowl, stir together the ricotta, beaten egg, basil, salt, and pepper until smooth.

Assembly

Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13 inch baking dish.
Layer 1: Spread 1 ¼ cups of sauce on the bottom. Add a single layer of fresh pasta (slight overlap is okay). Spread ⅓ of the ricotta mixture, ¾ cup mozzarella, and 2 tablespoon Parmesan.
Layer 2: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).
Layer 3: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).
Top Layer: Add pasta sheets, the remaining meat sauce, and the remaining mozzarella and Parmesan.

The “No-Burn” Baking Method

Cover the dish with a piece of parchment paper first, then cover tightly with aluminum foil. This prevents the acid in the sauce from reacting with the foil.
Bake at 375°F (190°C) for 30 minutes. Remove the foil and parchment; bake for another 15 to 20 minutes until the cheese is golden and bubbling.