lasagna alla julia
2 lg cans crushed tomatoes, in puree
1.75 lbs ground sirloin
1 lb sweet italian sausage, cut into 1" pieces
1 lg onion, diced
5 cloves garlic, chopped
1 tsp dried oregano
3 bay leaves
1/4 c fresh italian parsley, chopped
1/2 c basil, torn or chiffonade
1 pkg. barilla no-cook lasagna
4 T extra virgin olive oil
1 qt. whole milk ricotta cheese
3 cups grated whole milk mozzarella
1 cup grated parmigiano reggiano
in large dutch oven, warm 2 T olive oil over med heat and add ground sirloin. in a 10-12" saute pan, heat remaining olive oil over medium heat and add sausage.
when ground sirloin is well-browned, add the onions and garlic and cook for about 5 mins, then add oregano, tomatoes, bay leaves, salt and pepper. add the sausage and the oil it was cooking in, reduce heat to low and cook covered for 1 hour. taste, adjust seasonings, remove lid and cook 15 mins.
preheat oven to 350. in large (at least 9x13") baking dish, using a soup ladle, cover bottom of pan with sauce. add one layer of lasagna. add half the ricotta and parmigiano. add another layer of lasagna. add another layer of sauce., and alternate as such till you run out of ingredients. top with mozzarella cheese.
bake 45 mins. remove from oven and let sit for 15-20 mins before serving.