Ingredients
12
12 servings
- •9 thick slices bacon, diced
- •1 medium onion, chopped
- •2 (28 ounce) cans tomato sauce
- •1.5 teaspoons Italian seasoning
- •1 teaspoon fennel seed
- •1 teaspoon dried oregano
- •2 pounds Italian sausage links
- •2 pints part-skim ricotta cheese
- •0.33333298563957 cup milk
- •2 large eggs
- •2 teaspoons chopped fresh parsley
- •1 teaspoon dried oregano
- •1 (16 ounce) package uncooked lasagna noodles
- •8 slices provolone cheese
- •6 cups shredded mozzarella cheese
Instructions
- Make the sauce: Brown bacon and onion in a large pan over medium heat until bacon is crisp and onion is translucent, 7 to 9 minutes. Stir in tomato sauce, Italian seasoning, fennel seed, and oregano. Reduce the heat to low, cover, and simmer until thick, 4 to 6 hours.
- Cook the sausage: When the sauce is almost ready, brown sausage links in a large skillet. Drain on paper towels and cut into 1-inch pieces.
- Make the lasagna: Mix ricotta cheese, milk, eggs, parsley, and oregano together in a medium bowl.
- Spread 1 cup sauce over the bottom of a 9x13-inch pan. Layer with 1/3 of the lasagna noodles, 1/2 of the ricotta mixture, 1/2 of the sausage pieces, 2 cups mozzarella, 4 slices provolone, and 1/3 of the sauce. Repeat layers once more, then top with remaining noodles. Spread remaining sauce over noodles and sprinkle with remaining mozzarella.
- Bake in the preheated oven for 1 1/2 hours.
Nutritional Facts
Per 12 servings
- Calories: 944
- Carbohydrate: 43g
- Fat: 64g
- Fiber: 4g
- Protein: 50g
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