Kim's Classic Lasagna

Ingredients List

• 1 pound bulk Italian sausage

• 1 pound ground beef

• 1 cup chopped onion

• 4 cloves garlic, minced

• 2 (8 ounce) cans tomato sauce

• 1 (14 ounce) can crushed tomatoes

• 1 (14 ounce) can Italian-style crushed tomatoes

• 2 (6 ounce) cans tomato paste

• 3 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh parsley

• 2 teaspoons brown sugar

• 1 teaspoon salt

• 1 teaspoon Italian seasoning

• ¼ teaspoon ground black pepper

• ½ teaspoon fennel seeds (Optional)

• ½ cup grated Parmesan cheese

• 12 lasagna noodles

• 1 egg

• 1 (15 ounce) container ricotta cheese

• 2 tablespoons chopped fresh parsley

• ½ teaspoon salt

• 1 pinch ground nutmeg

• 1 (16 ounce) package shredded mozzarella cheese, divided

• ¾ cup grated Parmesan cheese, divided

Instructions

1. Brown the sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat. Cook and stir for 10-15 minutes until the meat is browned and fully cooked. Drain off any excess fat. Stir in the tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons of parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup of Parmesan cheese. Bring the mixture to a boil, then reduce heat to low and simmer for at least 1 hour (or up to 6 hours for deeper flavor), stirring occasionally.

2. In the meantime, place the lasagna noodles in a deep bowl and cover them with very hot tap water. Let them soak for about 30 minutes.

3. In a separate bowl, beat an egg and stir in the ricotta cheese, 2 tablespoons of parsley, 1/2 teaspoon of salt, and a pinch of nutmeg until the mixture is smooth and fully combined.

4. Preheat the oven to 375°F (190°C).

5. Spread 1 cup of sauce on the bottom of a 9x13-inch baking dish. Layer 4 soaked lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the shredded mozzarella, and 1/4 cup of Parmesan cheese. Repeat the layers twice more, ending with a top layer of mozzarella and Parmesan. Cover the dish with aluminum foil.

6. Bake for about 45 minutes, until the noodles are tender and the sauce is bubbling. Remove the foil and bake for another 10-15 minutes until the cheese is lightly browned. Let the lasagna stand for 15 minutes before serving.

Chef's Tip

Nutritional Information (per serving)