| | Directions | | In dutch oven, cook sausage, beef, onion & garlic over medium heat until well-browned. Stir in crushed tomatoes, paste, sauce & water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T. salt, pepper & 2 T. parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring large pot of water to boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain noodles & rinse with cold water. In mixing bowl, mix ricotta cheese with egg, remaining parsley & 1/2 tsp. salt. Preheat oven to 375°. To assemble, spread 1 1/2 C. meat sauce in bottom of 9 x 13 pan; arrange 6 noodles lengthwise over sauce. Spread with 1/2 ricotta cheese mixture; top with 1/3 of cheese slices. Spoon 1 1/2 C. meat sauce over mozzarella & sprinkle with Parmesan cheese. Repeat layers & top with remaining mozzarella & Parmesan cheese. Cover with foil & bake in preheated oven for 25 minutes. Remove foil & bake an additional 25 minutes. Cool 15 minutes before serving. |
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| Ingredients | | - |  | 1 pound sweet Italian sausage |
| - | | 3/4 pound Lean Ground Beef |
| - | | 1/2 cup minced onion |
| - | | 2 cloves garlic, Crushed |
| - | | 1 can crushed tomatoes (28 ounce can) |
| - | | 2 cans tomato paste (6 ounce cans) |
| - | | 2 cans tomato sauce (6.5 ounce cans) |
| - | | 1/2 cup water |
| - | | 2 tablespoons white sugar |
| - | | 1 1/2 teaspoons dried basil leaves |
| - | | 1/2 teaspoon fennel seeds |
| - | | 1 teaspoon Italian seasoning |
| - | | 1 tablespoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 4 tablespoons chopped fresh parsley |
| - | | 12 lasagna noodles |
| - | | 16 ounces Ricotta cheese |
| - | | 1 egg |
| - | | 1/2 teaspoon Salt |
| - | | 3/4 pound sliced mozzarella cheese |
| - | | 3/4 cup grated Parmesan cheese |
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