Today I will show you how to make this delicious Lasagna.

Supplies

1 pound sweet Italian Sausage

3/4 pound of lean ground beef

1/2 cup of minced onion

2 cloves of garlic crushed

1 (28 Ounce) canned crushed tomatoes

2 (6 Ounce) Cans tomato paste

2 (6.5 Ounce) cans canned tomato sauce

1/2 cup of water

2 tablespoons white sugar

1 1/2 dried basil leaves

1/2 fennel seeds

1 teaspoon Italian Seasoning

1 1/2 teaspoon of salt

1/4 teaspoon of ground black pepper

4 tablespoons of chopped fresh parsley

12 lasagna noodles

16 ounces of ricotta cheese

1 egg

3/4 pound of mozzarella cheese sliced

3/4 cup of grated parmesan cheese

Step 1: The Meat Sauce

On a Dutch oven pot cook sausage, ground beef, onion, and garlic over medium heat until it is browned. Then stir in crushed tomatoes, tomato paste, tomato sauce, and water. Next season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon of salt, pepper, and 2 tablespoons of parsley. Simmer, covered for about 1 1/2 hours stirring occasionally.

Step 2: Adding Seasoning

Next season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon of salt, pepper, and 2 tablespoons of parsley. Simmer, covered for about 1 1/2 hours stirring occasionally.

Step 3: Lasagna Noodles

Get a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes.

Step 4: Seasoning the Noodles

Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, add the remaining parsley, and 1/2 teaspoon salt.

Step 5: Getting Your Oven Ready

Preheat oven to 375 degrees F or 190 degrees C.

Step 6: Putting Together the Foundation

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Next, arrange 6 noodles lengthwise over meat sauce.

Step 7: Building Up

Spread with one half of ricotta cheese mixture. Top with a third mozzarella cheese slice.Spoon 1 1/2 cups of meat sauce over mozzarella, and sprinkle with 1/4 cup of parmesan cheese.

Step 8: Almost Done

Repeat layers, and top with remaining mozzarella and parmesan cheese. Cover with foil to prevent sticking, either spray with cooking spray or make sure the foil doesn't make contact with the cheese.