Preparation:
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In a Dutch oven, cook sausage,
ground beef, onion, and garlic over
medium heat until well browned. Stir in
crushed tomatoes, tomato paste,
tomato sauce, and water. Season with
sugar, basil, fennel seeds, Italian
seasoning, 1 tablespoon salt, pepper,
and 2 tablespoons parsley. Simmer,
covered, for about 1 1/2 hours, stirring
occasionally.
Bring a large pot of lightly salted water
to a boil. Cook lasagna noodles in
boiling water for 8 to 10 minutes. Drain
noodles, and rinse with cold water. In
a mixing bowl, combine ricotta cheese
with egg, remaining parsley, and 1/2
teaspoon salt.
Preheat oven to 375 degrees F (190
degrees C).
To assemble, spread 1 1/2 cups of
meat sauce in the bottom of a 9x13
inch baking dish. Arrange 6 noodles
lengthwise over meat sauce. Spread
with one half of the ricotta cheese
mixture. Top with a third of mozzarella
cheese slices. Spoon 1 1/2 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.