Bit of work but well worth the effort! Rated 5/5 by 6,571 reviewers on allrecipes.com! If you do try this recipe, please comment below and tell the rest of our readers how it turned out for you or what adjustments you made to make it even yummier. 

Prep Time: 30 Min
Cook Time: 2 Hrs 30 Min 
Ready In: 3 Hrs 15 Min

Original Recipe Yield 12 servings

What You'll Need:

• 1 pound 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 canned tomato sauce

• 1/2 cup water

• 2 tablespoons white sugar

• 1 1/2 teaspoons dried basil leaves

• 1/2 teaspoon fennel seeds

• 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

What You'll Need To Do: 

1. In a 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, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
   * Or any appropriate sized pan or pot.

2. 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 parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. 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 one half of the ricotta cheese mixture. Top with a third of 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.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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