Lasagna is our traditional Christmas dinner in the Schulz household. However, it is enjoyed throughout the year as well.
15 lasagna noodles
1 1/4 lbs ground chuck
3/4 lb Italian sausage
salt & pepper
1 TBS dried basil
2 tsp garlic powder
4 TBS dried parsley, divided
2 tsp sugar
48 oz spaghetti sauce
5 1/2 cups (approx 21 oz) shredded mozzarella, divided
32 oz part-skim ricotta cheese
1 1/4 cups (approx 4-5 oz) shredded Parmesan cheese, divided
1 egg, beaten
1 tsp Italian seasoning
Prepare noodles according to package. When noodles are done, drain and rinse with cold water. Immediately lay noodles on parchment paper until ready to use. Make sure the noodles are not overlapping, or they will stick together.
Put ground chuck and Italian sausage in a large skillet over medium-high heat and season with salt and pepper. While browning meat, break the meat up into small pieces with a wooden spoon. When meat is browned, drain the grease. Stir in dried basil, garlic powder, 2 TBS dried parsley, sugar and spaghetti sauce. Bring to a boil; reduce heat and simmer for 5-10 minutes.
In another bowl combine 4 cups of the mozzarella, ricotta and 1/2 cup Parmesan; stir in the egg, 2 TBS dried parsley and Italian seasoning.
Spread 1/2 cup of the meat sauce into the bottom of a 9 x 13 pan. Lay 5 lasagna noodles over the sauce (slightly overlap the noodles). Spread 1/3 of the cheese mixture over the top of the noodles. Spread 1/3 of the meat sauce mixture over the cheese layer. Repeat to make 3 layers. Top final layer of sauce with remaining 1 1/2 cups mozzarella and 3/4 cup Parmesan.
Spray foil with cooking spray and cover lasagna; bake at 350 degrees for 30 minutes. Uncover and bake for an additional 30 minutes or until heated through. Let stand 10-15 minutes before serving.
If desired, serve with additional spaghetti sauce on the side.