Measurements

• 12 gluten
• 1 pound ground beef
• 1 pound Italian sausage
• 1 cup chopped onions
• 4 cloves garlic
• 1 (28-ounce) can tomato sauce
• 2 (6-ounce) cans tomato paste
• 2 (14.5-ounce) cans crushed tomatoes
• 2 tablespoons sugar
• 1/4 cup chopped fresh basil
• 1 teaspoon fennel seeds
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 15 ounces ricotta cheese
• 2 large eggs
• 4 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

Preparation Method

• Preheat oven to 375°F (190°C).
• Cook gluten-free lasagna noodles according to package instructions.
• Drain and set aside.
• In a large skillet, cook ground beef, Italian sausage, onions, and garlic over medium heat until meat is browned.
• Drain excess fat.
• Stir in tomato sauce, tomato paste, crushed tomatoes, sugar, basil, fennel seeds, Italian seasoning, salt, and black pepper.
• Simmer for 30 minutes, stirring occasionally.
• In a mixing bowl, combine ricotta cheese, eggs, and parsley.
• Mix well.
• Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish.
• Place 4 lasagna noodles on top.
• Spread 1/3 of the ricotta cheese mixture over noodles.
• Top with 1/3 of mozzarella cheese and 1/3 of Parmesan cheese.
• Repeat layers twice more, ending with a layer of meat sauce and remaining mozzarella and Parmesan cheese.
• Cover with foil and bake in preheated oven for 25 minutes.
• Remove foil and bake an additional 25 minutes.
• Let stand 15 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.