Ingredients

• 1-pound sweet Italian sausage

• ¾ pound lean ground beef

• ½ cup minced onion

• 2 cloves garlic, crushed

• 1 (28-ounce) can crushed tomatoes

• 2 (6.5-ounce) cans tomato sauce

• 2 (6-ounce) cans of tomato paste

• ½ cup water

• ½ cup granulated sugar

• 8 tablespoons chopped fresh parsley, divided

• 1½ teaspoons dried basil

• 1½ teaspoons salt, divided (or to taste)

• 1 teaspoon oregano

• ½ teaspoon fennel seeds

• ¼ teaspoon ground black pepper

• 12 lasagna noodles

• 16 ounces ricotta cheese

• 1 large egg

• ¾ pound mozzarella cheese, sliced (preferably low moisture)

• ¾ cup grated Parmesan cheese 
  Note: Ingredient amounts are approximate and can be adjusted to taste.

Directions

1. Prepare the Meat Sauce 
   In a large Dutch oven style pan over medium heat, cook the sausage, ground beef, onion, and garlic until browned. Drain excess fat if needed.

2. Simmer the Sauce 
   Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Add sugar, 2 tablespoons parsley, basil, oregano, 1 teaspoon salt, fennel seeds, and pepper. Cover and simmer for 1½ hours, stirring occasionally.

3. Cook the Noodles 
   Bring a large pot of salted water to a boil. Cook lasagna noodles for 8–10 minutes until al dente. Drain and rinse under chilly water to prevent sticking.

4. Prepare the Ricotta Mixture 
   In a mixing bowl, combine ricotta cheese, egg, remaining 6 tablespoons parsley, and remaining ½ cup of sugar.

5. Preheat the Oven
   Set oven to 375°F.

6. Assemble the Lasagna
   Spread 1½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Layer 6 noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over noodles, then top with one-third of the mozzarella slices. Spoon 1½ cups of meat sauce over mozzarella and sprinkle with ¼ cup Parmesan.

7. Repeat Layers 
   Add another layer of noodles, ricotta mixture, mozzarella, meat sauce, and Parmesan. Finish with remaining mozzarella and Parmesan.

8. Bake
   Cover with foil (sprayed with cooking spray or tented to avoid contact with cheese). Bake for 25 minutes. Remove foil and bake for an additional 25 minutes until bubbly and golden.

9. Rest and Serve
   Let lasagna rest for 15 minutes before slicing and serving.