1 pound
Italian sausage
1 pound lean
ground beef1 onion minced
4 cloves garlic, crushed
28 ounces crushed tomatoes
12 ounces tomato paste
13+ ounces tomato sauce
½ cup water
2 Tablespoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 Tablespoon salt
1/4 teaspoon ground pepper
4 Tablespoons chopped fresh parsley
Lasagna noodles (no-cook)
1 pound ricotta cheese
1 egg
1/2 teaspoon salt
1 pound fresh mozzarella cheese – thinly sliced or coarsely grated
3/4 cup grated Parmesan cheese
Cook
sausage, ground beef, onion in a Dutch oven over medium heat until well
browned. Add garlic and cook for about 1 minute, then add crushed tomatoes,
tomato paste, tomato sauce, water and stir. Season with sugar, basil, fennel
seeds, Italian seasoning, 1 Tablespoon salt, pepper, and 2 Tablespoons parsley.
Simmer, covered, for 1-1/2 hours, stirring occasionally.
Whisk egg
until pale yellow. Add ricotta cheese, remaining parsley and 1/2 teaspoon salt.
Preheat oven
to 375.
Spread 1-1/2
cups of meat sauce in bottom of 9 x 13 inch baking dish. Arrange noodles over
meat sauce. Spread with one half of the ricotta cheese mixture. Top with a
third of mozzarella cheese. Spoon 1/1.2 cups meat sauce over mozzarella, and
sprinkle with ¼ cup parmesan cheese. Repeat layers (noodles, meat sauce,
ricotta, mozzarella). Final layer: noodles, meat sauce, mozzarella, Parmesan.
Spray foil
with cooking spray to prevent sticking and cover dish.
Can be
refrigerated. If so, cover with plastic instead of foil. Then cover with
sprayed foil prior to baking.
If
refrigerated, bake covered for 35 minutes then remove foil and bake for 25 more
minutes.
If not
refrigerated, bake covered for 25 minutes then remove foil and bake for 25 more
minutes.
Once out of
oven, let rest for 15 minutes before cutting and serving.