1/2 of a (1-pound) package lasagna, uncooked
1 lb bulk Italian sausage ( I just used hot Jimmy Dean’s sausage, it was a good decision.)
1/2 lb ground beef
2 cloves garlic, minced
1 tsp butter
1 (28 oz) jar marinara sauce (add another small jar if you like it saucy)
10 fresh basil leaves
1/2 tsp fennel seed
1/4 tsp pepper
1 (15 oz) container ricotta cheese
1 tbsp parsley flakes
1/2 tsp salt
4 cups of shredded mozzarella cheese
This is really so easy. An important step that I learned about cooking the noodles. I did not boil the noodles because every time I have done that they fall apart when I am trying to build the lasagna. I put the noodles the lasagna pan with hot water and let it soak while I prepare the ingredients. Once the water has cooled I drain, and add more hot water and possibly repeat one more time. It made the noodles soft, but easier to handle with out them breaking, and they cooked the rest of the way in the oven.
Sautee the garlic with 1 tsp butter. Add the ground beef and sausage together and cook until browned. Warm the marinara on the stove in a large pot. Add the meat and spices. Simmer. In another bowl mix the ricotta and shredded mozzarella cheese.
Then just start building. Noodles that cover the bottom of the pan, meat sauce mixture, ricotta mixture, mozzarella cheese, few fresh basil leave. Repeat. I was able to build 3 layers.
Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting.