Lasagna

Ingredients

1 lb Sweet Italian Sausage

¾ lb lean Ground Beef

½ Cup Yellow Onion, minced

2 Garlic Cloves, minced

1 (28 oz) can San Marzano Crushed Tomatoes

2 (6 oz) cans Tomato Paste

2 (6.5 oz) cans Canned Tomato Sauce

½ Cup Water

2 Tbsp White Sugar

1 ½ tsp dried Basil Leaves

½ tsp Fennel Seeds

1 tsp Italian Seasoning

1 ½ tsp Salt, divided, or to taste

¼ tsp ground Black Pepper, to taste

4 Tbsp fresh Parsley, chopped

12 Lasagna Noodles

16 oz Ricotta Cheese

1 Egg

¾ lb Mozzarella Cheese, grated

¾ Cup Parmesan Cheese, grated

Directions

Cook sausage, ground beef, and onion in a dutch oven until meat is brown. Add garlic in the last minute and cook until fragrant

Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally

Cook lasagna noodles until al-dente according to package instructions. Drain noodles and rinse with cold water

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese

Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes

Cool for 15 minutes before serving

Notes

Baking at 375 today