1 lb sweet or spicy Italian sausage, casing removed
3/4 lb lean ground beef
1/2 C minced yellow onion
2 cloves garlic, minced
1 28 oz. can crushed tomatoes
1 12 oz. tomato paste
1 13 oz. tomato sauce
1/2 C water
2 Tbsp sugar
1 1/2 tsp dried basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 Tbsp salt
1/4 tsp fresh ground black pepper
4 Tbsp fresh parsley, chopped
12 lasagna noodles
16 oz. ricotta cheese
1/2 tsp salt
3/4 lb mozzarella cheese, sliced
3/4 C Parmesan cheese, grated
In a Dutch oven, cook sausage, ground beef, onion, and garlic, over medium heat, until well browned.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tbsp salt, pepper, 2 Tbsp parsley.
Simmer, covered, for 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil.
Cook noodles for 8 to 10 minutes.
Drain and rinse noodles.
In a medium bowl, combine ricotta cheese, egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 F degrees.
In a 9x13 baking dish, spread 1 1/2 C of meat sauce.
Arrange half the noodles lengthwise. Spread half ricotta cheese mixture over noodles.
Add 1/3 of mozzarella cheese slices.
Top with another 1 1/2 C meat sauce. Add 1/4 C parmesan cheese.
Repeat with remaining ingredients. Top with remaining mozzarella and parmesan cheese.
Cover with foil.
Bake for 25 minutes.
Remove foil and bake an additional 25 minutes.
Cool 10-15 minutes before serving.