Pasta
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Serves: 12

Ingredients:

• 1 pound sweet Italian sausage
• 0.75 pound lean ground beef
• 0.5 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6.5 ounce) cans canned tomato sauce
• 2 (6 ounce) cans tomato paste
• 0.5 cup water
• 2 tbsp white sugar
• 4 tbsp chopped fresh parsley, divided
• 1.5 tsp dried basil leaves
• 1.5 tsp salt, divided, or to taste
• 1 tsp Italian seasoning
• 0.25 tsp ground black pepper
• Fennel seeds
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 0.75 pound mozzarella cheese, sliced
• 0.75 cup grated Parmesan cheese

Steps:

1. Gather all your ingredients.
2. Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
3. Stir in crushed tomatoes, tomato sauce, tomato paste, and water.
4. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper.
5. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
6. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8–10 minutes. Drain and rinse with cold water.
7. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
8. Preheat oven to 375°F (190°C).
9. Spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish.
10. Arrange 6 noodles lengthwise over the meat sauce, overlapping slightly.
11. Spread with half of the ricotta cheese mixture.
12. Top with 1/3 of the mozzarella cheese slices.
13. Spoon 1 1/2 cups meat sauce over the mozzarella and sprinkle with 1/4 cup Parmesan cheese.
14. Repeat layers and top with remaining mozzarella and Parmesan.
15. Cover with foil, ensuring it does not touch the cheese or spraying it with cooking spray to prevent sticking.
16. Bake in the preheated oven for 25 minutes.
17. Remove the foil and bake for an additional 25 minutes.
18. Rest lasagna for 15 minutes before serving.