This lasagna recipe takes a little work, but it is so satisfying and filling that it's worth it!
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 canned tomato sauce
2 (6 ounce) cans tomato paste
½ cup water
2 tablespoons white sugar
4 tablespoons chopped fresh parsley, divided
1 ½ teaspoons dried basil leaves
1 ½ teaspoons salt, divided, or to taste
1 teaspoon Italian seasoning
½ teaspoon fennel seeds
¼ teaspoon ground black pepper
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Preheat the oven to 375 degrees F (190 degrees C).
To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
Rest lasagna for 15 minutes before serving.
