World's Best Lasagna

 I found this recipe years ago and I've learned to make the sauce one day and the lasagna the next.  Otherwise it takes all day!  I have also frozen the sauce and it makes for a quick lasagna later on.  

WORLD'S BEST LASAGNA

1 lb. Italian sausage

1 lb. ground beef (lean)

1/2 cup minced onion

6 cloves garlic, crushed

1 (28 oz) can crushed tomatoes

2 (6 oz) cans tomato paste

2 (6.5 oz) cans tomato sauce

1/2 cup water or red wine

1 Tbsp. white sugar

1 1/2 tsp. dried basil leaves

1/2 tsp. fennel seeds

1 tsp. Italian seasoning

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbsp. chopped fresh parsley

18 lasagna noodles

16 oz. ricotta cheese

dash nutmeg

1 egg

1/2 tsp. salt

1 Tbsp. chopped fresh parsley

1 lb. mozzarella cheese, sliced or shredded

3/4 cup Parmesan cheese

1.  In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and water (or wine).  Season with sugar, basil, fennel seed, Italian seasoning, 1 Tbsp. parsley, 1/2 tsp. salt, pepper and 2 Tbsp. parsley.  Simmer, covered for about 1 1/2 hours, stirring occasionally.  

2.  Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles in boiling water for about 8-10 minutes.  Drain noodles and rinse with cold water.  In a mixing bowl, combine ricotta cheese, nutmeg, egg, remaining parsley and 1/2 tsp. salt.

3.  Preheat oven to 375 degrees F.  

4.  To assemble, spread 1 1/2 cups meat sauce in the bottom of a 9X13" pan.  Arrange 6 noodles over meat sauce.  Spread with one half of the ricotta mixture.  Top with a third of the mozzarella cheese.  Spoon 1 1/2 cups of meat sauce over mozzarella and sprinkle with 1/2 cup parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.  Cover with cooking spray coated foil (to avoid sticking).  

5.  Bake in a preheated oven for 25 minutes.  Remove foil and make an additional 25 minutes.  Cool for 15 minutes before serving.