World's Best Lasagna

What you need

Ingredients

• 1 lb sweet Italian sausage
• 3/4 lb lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 oz) can crushed tomatoes
• 2 (6 oz) cans tomato paste
• 2 (6.5 oz) cans tomato sauce
• 1/2 cup water
• 2 tbsp white sugar
• 4 tbsp chopped fresh parsley, divided
• 1 1/2 tsp dried basil
• 1 1/2 tsp salt, divided
• 1 tsp Italian seasoning
• 1/2 tsp fennel seeds
• 1/4 tsp ground black pepper
• 12 lasagna noodles
• 16 oz ricotta cheese
• 1 egg
• 3/4 lb mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

How to make it

Directions

1. In a large pot, brown the sausage, beef, onion, and garlic over medium heat, breaking the meat into small pieces. Drain any excess fat.
2. Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, half the parsley, basil, 1 teaspoon of the salt, Italian seasoning, fennel seeds, and pepper. Bring to a simmer, then cover and cook on low for 90 minutes, stirring now and then.
3. Cook the noodles in well salted boiling water until just shy of done, a minute less than the package says. Drain and lay them flat on oiled baking sheets so they do not stick.
4. In a bowl, mix the ricotta, egg, remaining parsley, and remaining half teaspoon of salt.
5. Heat the oven to 375F. In a 9x13 dish, spread a thin layer of sauce. Layer: noodles, ricotta mix, mozzarella slices, sauce, a sprinkle of Parmesan. Repeat twice more. Finish with noodles, the remaining sauce, mozzarella, and Parmesan.
6. Cover tightly with foil and bake 25 minutes. Remove the foil and bake 25 minutes more, until bubbly and browned on top.
7. Rest 15 minutes before cutting. Serve with extra Parmesan.