Classic Lasagna: A McElroy Christmas Eve Tradition

In my family, we often have pasta on Christmas Eve.  I'm not sure when we started this tradition--maybe sometime in my early teen years? Or a bit earlier, when we moved to North Carolina?--but it was quite sometime ago.  My parents usually make lasagna, though when Christmas Eve has been at my house, I have made other pasta bakes.  One year it was a fancy macaroni and cheese.  Another year it was a tomato-sauce, penne-type thing with veggies.  Pasta is very practical meal for around the holidays: hearty, serves a crowd, it can be customized to be meat-free, and it goes well with salad, etc.  It is also really nice to have leftovers that aren't traditional Christmas-meal food.  I like ham and scalloped potatoes as much as the next girl, but not for every meal. 

This year, I was in southern Missouri for the holidays and we renewed the lasagna tradition at my Grandma's house.  The one we made was based on the "Best Lasagna Recipe" from Taste of Home magazine online.  A few changes made for an easier one (no mincing of garlic, no need to chop fresh parsley, no adding fennel).  It was quite yummy, and possibly even better the second day when we warmed it up in the oven.  This'll definitely be my go-to classic lasagna recipe!   

Ingredients:

• 9 lasagna noodles 
• 1 1/4 pounds Italian sausage (or enough for a total of 2 pounds, when added to beef)
• 3/4 pound ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced (I used pre-minced, jarred garlic, so 3 to 4 1/2 tsp.)
• 43 oz. canned crushed tomatoes (1 28-ounce can and 1 15-ounce can)
• 12 ounces tomato paste (2 6-ounce cans)
• 2/3 cup water
• 2 to 3 Tbsp. sugar 
• 2 Tbsp dried parsley
• 2 tsp. dried basil
• 3/4 tsp. salt, divided
• 1/4 tsp. coarsely ground pepper
• 1 large egg, lightly beaten
• 1 15-ounce ricotta cheese
• 4 cups part-skim mozzarella cheese, shredded
• 3/4 cup grated Parmesan cheese

Directions:

1. Cook noodles according to directions on package
2. Cook sausage, beef, and onion in a pot over medium heat for 8 to 10 minutes (or until no longer pink), breaking up meat into crumbles
3. Add garlic and cook 1 minute.  
4. Drain
5. Stir in tomatoes, tomato paste, water, sugar, basil, 1/2 tsp. salt, and pepper.
6. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
7. In a bowl, mix ricotta, egg, parsley, and remaining salt
8. Preheat oven to 375 degrees
9. Spray a 9x13 deep dish with nonstick spray (even with a deep lasagna dish, this will be quite full)
10. Spread 2 cups of sauce mixture on the bottom, layer 3 noodles on top and then spread 1/3 of ricotta cheese mixture. 
11. Sprinkle 1 cup of mozzarella cheese and 2 Tbsp of Parmesan cheese
12. Repeat layers twice
13. Top with remaining sauce and cheeses.
14. Cover with foil and bake 25 minutes
15. Uncover and bake 25 minutes, or until bubbly
16. Let stand 15 minutes before serving

Serve with bread and salad, and enjoy!