Classic Meat Lasagna

Classic Meat Lasagna
Photo by Mark Thomas and Steve Hunter


  • Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)
  • ½ tsp. freshly ground black pepper
  • 2 tsp. dried thyme
  • 1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)
  • A large handful of fresh basil leaves, washed well and chopped
  • 3 large eggs
  • 1-½ cups dry red wine (such as Chianti)
  • + 12 more ingredients
    • 2 Tbs. plus 1/3 cup olive oil
    • 1 Tbs. granulated sugar or to taste
    • 32 oz. ricotta cheese
    • 2 large onions, finely chopped
    • 1 lb. instant (no-boil) lasagna noodles
    • 1 tsp. fennel seeds, crushed
    • 1-½ tsp. kosher salt
    • 1-½ cups freshly grated Parmigiano-Reggiano
    • 2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces
    • 8 cloves garlic, peeled and slightly crushed
    • 2 Tbs. dried oregano
    • 2-½ lb. fresh mozzarella cheese, sliced as thinly as possible

In a heavy based pot, heat the 2 Tbs. olive oil over medium-high heat. Add the sausage and brown it all over, breaking it up into small pieces with a wooden spoon and stirring, 10 to 12 minutes. Remove the sausage with a slotted spoon and set aside. Pour off most of the fat, but leave some behind...

View full recipe at Fine Cooking


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