Lasagna

• 1 lb sweet italian sausage
• 1 lb ground beef
• 1/2 cup onion
• 2 cloves garlic, minced
• 1x 28 can crushed tomatoes
• 2x 6.5 canned tomato sauce
• 12 oz tomato paste
• 1/2 cup water
• 2 TBSP sugar
• 4 TBSP parsley
• 1.5 tsp dried basil
• 1.5 tsp salt
• 1 tsp italian seasoning
• 1/2 tsp fennel seeds
• 1/4 tsp fine ground black pepper
• 12 lasagna noodles
• 16 oz ricotta cheese (or cream cheese)
• 1 egg
• 3/4 lb shredded mozzarella
• 3/4 cup grated parmesan

1) Brown meat, onion, and garlic in a dutch oven over medium heat (I use "4" for my stove).

2) Stir in tomatoes, tomato sauce, tomato paste, water, sugar, 2 TBSP parsley, basil, italian seasoning, fennel seeds, and pepper.

3) Simmer, uncovered, for 1.5 hours, stirring occasionally.

4) Cook lasagna noodles per box instructions. Drain and rinse with cold water.

5) Combine ricotta, egg, 2 TBSP parsley, and 1/2 tsp salt.

6) Preheat the oven to 375°F.

7) Layer the lasagna in a 9x13 baking dish - Half of meat sauce, topped with 6 lasagna noodles, topped with half of ricotta mixture. Top ricotta with half of the cheese. Repeat one more time.

8) Cover with foil and bake for 25 minutes. Remove foil, bake for an additional 25 minutes.

Recipe stolen and adjusted from here.