Classic Homemade Ricotta and Mozzarella Lasagna

First, heat up a Dutch oven over medium heat and cook the sausage, ground beef, onion, and garlic until they’re nicely browned. Then, add in the crushed tomatoes, tomato sauce, tomato paste, and water. Season the mixture with sugar, 2 tablespoons of parsley, basil, 1 teaspoon of salt, Italian seasoning, fennel seeds, and pepper. Let it simmer covered for about an hour and a half, stirring occasionally.

While the sauce is simmering, bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water for 8 to 10 minutes, then drain and rinse them under cold water.

In a separate bowl, mix together the ricotta, egg, the remaining 2 tablespoons of parsley, and 1/2 teaspoon of salt. Preheat your oven to 375 degrees F (190 degrees C).

Now it’s time to assemble the lasagna. Spread 1 1/2 cups of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over the meat sauce. Spread half of the ricotta cheese mixture over the noodles, then layer with 1/3 of the mozzarella slices. Add another 1 1/2 cups of meat sauce over the mozzarella and sprinkle with 1/4 cup of Parmesan cheese. Repeat the layers and top with the remaining mozzarella and Parmesan cheese.