• 1 pound sweet Italian sausage
  • 1 pound ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28oz) can crushed tomatoes
  • 2 (6oz) cans tomato paste
  • 2 (6.5oz) cans 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 (for sauce)
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • lasagna noodles
  • 16oz ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt (for ricotta mixture)
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated parmesan cheese

In a deep pot, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain grease. Add back to pot and 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 occationally.

Place noodles in a bowl. Boil water and pour over noodles. Let sit. In a mixing bowl combine ricotta chees with egg, remaining parsley, and 1/2 teaspoon of salt.

Preheat oven to 375 degrees F.

To assemble, spread meat sauce in the bottom of a 9x13 inch baking dish. Arrange noodles lengthwise over meat sauce. spread half of ricotta cheese mixture. Top with a third of the mozzarella cheese slices. Spoon meat sauce over mozzarella and spinkle with 1/4 cup parmesan cheese. Repeat layers and top with remaining mozzarella and parmesan cheese. Cover with foil: to prevent sticking, either spray foli with cooking spray or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minute. Remove foil and bake an additional 25 minutes. Cool for 10-15 minutes before serving..


This recipe was found online here on the site. One thing we have done different was we use ground chuck instead of lean ground beef. Also we found preparing the noodles this way to be alot better than boilng them.