Ingredients:

  • 1 pound (454g) ground beef (80/20 blend preferred)
  • 1 pound (454g) Italian sausage, casings removed
  • 1 large yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • Two 28-ounce (794g) cans crushed tomatoes
  • One 6-ounce (170g) can tomato paste
  • One 15-ounce (425g) can tomato sauce
  • 1/2 cup (120ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon dried basil
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 16 ounces (454g) ricotta cheese (whole milk preferred)
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 12 lasagna noodles
  • 16 ounces (454g) mozzarella cheese, shredded
  • 1 cup (100g) grated Parmesan cheese

Instructions:

  1. Brown ground beef and sausage with onion and garlic; drain fat. Stir in tomatoes, paste, sauce, water, sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley. Simmer, covered, stirring occasionally, for 1.5 hours to develop flavors.
  2. Combine ricotta, egg, salt, pepper, and parsley in a bowl. Mix well.
  3. Cook lasagna noodles according to package directions. Drain and rinse to prevent sticking.
  4. Preheat oven to 375°F (190°C). Spread 1 cup meat sauce on the bottom of a greased baking dish. Layer noodles, ricotta mixture, mozzarella, and Parmesan cheese. Repeat layers twice, ending with mozzarella and Parmesan on top.
  5. Cover with foil (sprayed with cooking spray). Bake for 25 minutes. Remove foil and bake another 25 minutes, or until golden brown and bubbly.
  6. Let lasagna cool for 15 minutes before slicing and serving.