Ingredients
9 lasagna noodles1-1/4 pounds bulk Italian sausage3/4 pound ground beef1 medium onion, diced3 garlic cloves, minced2 cans (one 28 ounces, one 15 ounces) crushed tomatoes2 cans (6 ounces each) tomato paste2/3 cup water2 to 3 tablespoons sugar3 tablespoons plus 1/4 cup minced fresh parsley, divided2 teaspoons dried basil3/4 teaspoon fennel seed3/4 teaspoon salt, divided1/4 teaspoon coarsely ground pepper1 large egg, lightly beaten1 carton (15 ounces) ricotta cheese4 cups shredded part-skim mozzarella cheese3/4 cup grated Parmesan cheese
Preparation
Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese and remaining 1/4 cup parsley and 1/4 teaspoon salt.
Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
