Cook 2h 30m
Ready in 3h 15m
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 tomato sauce
1/2 cup red wine
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound shredded mozzarella cheese
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and red wine. Season with sugar, basil, fennel seed, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Simmer, covered, for about 1 1/2 hours, stirring occasionally.
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.
Preheat oven to 375 degrees F.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture. Top with a third of the shredded mozzarella cheese.
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, spray the foil with cooking spray.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.