McCall's Magazine Lasagna 1973

 Classic!

FOR THE SAUCE:
1 pound Italian sausage (sweet or hot)
1/2 pound ground beef, extra lean
1 medium onion, finely chopped
2 cloves garlic (or to your taste)
2 tablespoons sugar, divided use
1 tablespoon salt
1-1/2 tablespoons dried basil
1/2 tablespoon fennel seed
1 tablespoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 cup chopped fresh parsley, divided use
4 cups canned tomatoes, undrained (or 1 can (2 lb-3 oz) Italian-style tomatoes, undrained)
2 cans (6 oz each) tomato paste
1/2 cup water
FOR THE LASAGNA:
12 dry lasagna noodles (3/4 of a 1-pound package)
15 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound (12 oz) mozzarella cheese, thinly sliced
3/4 cup freshly grated Parmesan cheese

TO MAKE THE SAUCE:
In a 5-quart Dutch oven, sauté sausage, ground beef, onion and garlic; stirring frequently, until well browned; about 20 minutes.

Add sugar, 1 tablespoon salt, the basil, fennel seed, pepper and half the parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water: mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer (covered) and stirring occasionally, until thick, about 1 1/2 hours.

TO PREPARE THE LASAGNA:
In a large pot, cook lasagna noodles until just barely tender. Drain in colander, rinse under cold water. Dry lasagna noodles on a clean, dry towel.

Preheat oven to 375 degrees F.

In a medium bowl, combine ricotta, egg, remaining parsley and 1/2 teaspoon salt; mix.

In bottom of 13 x 9 x 2-inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping, to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 1/2 cups of sauce over cheese; sprinkle with 1/4 cup Parmesan. Repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce, sprinkled with Parmesan. Spread the remaining sauce; top with rest of mozzarella and Parmesan. Cover with foil; tuck around edges.

Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer, or until bubbly. Let sit 15 minutes before cutting and serving.

Source: McCall's Cookbook, 1973