1 pound ground sweet italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated parmesan cheese
In 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, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for 1.5 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8-10 minutes. Drain noodles. Rinse with cold water. In mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt.
Preheat oven to 375. To assemble, spread 1.5 cups of meat sauce in the bottom of a 9X13 baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1.5 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. Bake in preheated oven for 25 minutes, uncover and then bake for 25 more minutes.
SOOOOO DELISH!
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