If you’ve got a crowd to feed, a potluck to attend or you really, really need a comfort meal, then lasagna is your best friend. It’s meaty, cheesy, carb- laden and so easy to tote, make ahead or freeze. This is a traditional recipe that takes a bit of preparation but is very worthwhile. Add a simple green salad, some good bread and some red wine and you have a feast.
This is a combination of a childhood favorite and the famous John Chandler recipe.
Traditional meat lasagna
In large saucepan or Dutch oven, combine ground beef, sausage, onion and garlic, Cook over medium heat until browned. Drain off fat if necessary.
Add tomatoes, tomato paste, tomato sauce and wine. Stir well and add all spices,salt and pepper, plus half of the parsley. Simmer for 1 1/2 hours, stirring occasionally.
Bring a large pot of water to boil. Cook noodles according to package directions.
In large bowl, combine ricotta cheese, egg, Parmesan, remaining parsley and nutmeg.
Spread 1 1/2 cups of meat sauce over the bottom of a 9" x 13" casserole dish. Arrange half of noodles over the sauce, top with half of the ricotta mixture and a third of the mozzarella. Cover with 1 1/2 cups meat sauce, add noodles, ricotta mixture and mozzarella.
Cover casserole with greased foil. Preheat oven to 350.
Bake 30 minutes. Remove foil and cook additional 20 minutes or until bubbly and golden. Let rest 10 minutes before cutting slices.