Baking Brilliance: Your Natural Gas Oven Will Elevate This Tasty Lasagna Recipe

Nothing says comfort food like lasagna! With a natural gas range, you can be sure you're getting the best possible flavor and texture with all the features your oven has to offer. From more precise temperature control to faster heating times and even air circulation that ensures more uniform cooking, you can't beat a natural gas range to make the perfect lasagna.

Prep Time: 1 hour 30 minutes    

Cook Time: 50 minutes

Ingredients:

• 1 pound lean ground beef
• 1 large white onion diced
• 5 cloves garlic minced
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can tomato sauce
• 2 tablespoons white sugar
• 1/2 cup chopped fresh basil
• 1 teaspoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley
• 1 pound lasagna noodles
• 30 ounces ricotta cheese
• 2 tablespoons chopped fresh parsley
• 1 large egg
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 pound thinly sliced mozzarella cheese about 24 slices
• 1 cup freshly grated Parmesan cheese

Instructions:

• In a large pot over medium heat, add in ground sausage and ground beef. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, and tomato sauce. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
• Place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
• In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt. Refrigerate until ready to assemble lasagna.
• Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
• To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

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