Lasagna (World's Best)

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Ingredients
  

  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup minced onion
  • 4 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
  • 1 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
  • 32 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese shredded
  • ¾ cup grated Parmesan cheese

Instructions
 

  • Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. 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 2 tablespoons parsley, and 1/2 teaspoon salt.
  • Preheat the 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 1/2 of the ricotta cheese mixture. Top with 1/3 of the 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.
  • 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.