Categories: Pasta

Ingredients

• 1 lb. sweet italian sausage
• 1 lb. ground beef
• 1/2 cup chopped onions
• 2 cloves of garlic, chopped
• 28 oz. can crushed tomatoes
• 2 (8 oz) cans of tomato sauce
• 2 (6 oz) cans of tomato paste
• 1/2 cup of water
• 2 T white sugar
• 1 t fennel seed
• 2 t fresh basil leaves chopped
• 2 T fresh italian parsley chopped
• 1 t salt
• 1 t italian seasoning
• 1/2 t ground pepper
• 12 lasagna noodles
• 23 oz ricotta cheese
• 1/2 t fresh grated nutmeg
• 1 egg
• 2 T fresh italian parsley chopped

Directions

1. Brown sausage, ground beef, onions and garlic in a pot until they start to cook. It takes about 6-9 min to brown the meat on med low temp. Remove the grease when finished browning.

2. Add crushed tomatoes, tomato sauce, tomato paste, and water. Gently stir into cooking meat.

3. Add white sugar, fennel, basil, parsley, salt, italian seasoning, and pepper. Gently stir into the sauce.

4. Cover pot and let simmer on low heat for 1 hr. 30 min. This is the ideal simmer but not mandatory. Still great after only an hour. You can make sauce 1 day ahead.

5. Soak 12 lasagna noodles for 15 minutes.

6. While noodles are soaking place ricotta cheese and nutmeg in a bowl. Add 1 egg, and parsley. Mix with spoon.

7. In 9×13 baking dish, spread 2 cups of meat sauce on bottom. Shake water off wet noodles. Lay 6 noodles across the sauce. Spread 1/2 of ricotta cheese mixture over noodles. Spread 1/2 of mozzerella cheese over ricotta. Sprinkle half of parmesan over mozzerella. Repeat saving some cheese for top. Put remaining sauce over the cheeses. Sprinkle remaining cheese on top.

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