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Title: Best Lasagna
Categories: Pasta, Beef, Pork, Vegetables, Herbs
Yield: 12 servings

9 Lasagna noodles
1 1/4 lb Bulk Italian sausage
3/4 lb Ground beef
1 md Onion; diced
3 cl Garlic; minced
46 oz (3 cans) crushed tomatoes
18 oz (2 cans) tomato paste
2/3 c Water
3 tb Sugar
3 tb + 1/4 c minced fresh
- parsley; divided
2 ts Dried basil
3/4 ts Fennel seed
3/4 ts Salt; divided
1/4 ts Coarse ground pepper
1 lg Egg; lightly beaten
15 oz Ricotta cheese
4 c Shredded mozzarella cheese
3/4 c Grated Parmesan cheese

Cook noodles according to package directions; drain.
Meanwhile, in a Dutch oven, cook sausage, beef and onion
over medium heat 8-10 minutes or until meat is no longer
pink, breaking up meat into crumbles. Add garlic; cook 1
minute. Drain.

Stir in tomatoes, tomato paste, water, sugar, 3
tablespoons parsley, basil, fennel, 1/2 teaspoon salt
and pepper; bring to a boil. Reduce heat; simmer,
uncovered, 30 minutes, stirring occasionally.

In a small bowl, mix egg, ricotta cheese and remaining
1/4 cup parsley and 1/4 teaspoon salt.

Set oven @ 375ºF/190ºC.

Spread 2 cups meat sauce into an ungreased 13x9-in.
baking dish. Layer with 3 noodles and a third of the
ricotta mixture. Sprinkle with 1 cup mozzarella cheese
and 2 tablespoons Parmesan cheese. Repeat layers twice.
Top with remaining meat sauce and cheeses (dish will be
full).

Bake, covered, 25 minutes. Bake, uncovered, 25 minutes
longer or until bubbly. Let stand 15 minutes before
serving.

Pam Thompson, Girard, Illinois

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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