pound sweet Italian sausage (I use turkey sausage)
pound lean ground beef
c onion, minced
cloves garlic, crushed
(28 ounce) can crushed tomatoes
(6 ounce) cans tomato paste
(6.5 ounce) cans canned tomato sauce
t dried basil leaves
t fennel seeds (I usually omit this)
t Italian seasoning
T salt (I usually reduce to a couple teaspoons)
t ground black pepper
T chopped fresh parsley
lasagna noodles (regular or no cook. I usually use no cook noodles.)
ounces ricotta cheese
pound mozzarella cheese, shredded
c grated Parmesan cheese
In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.
Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
If using regular lasagna noodles, cook according to package instructions and drain.
In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.
To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.
Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake in preheated oven for 25 minutes.