Lasagna with Meat Sauce

Brown sausage and ground beef in a Dutch oven over medium heat. Drain fat. Add onion and garlic and cook until translucent. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about an hour, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain and rinse with cold water.

Preheat the oven to 375° F. In a mixing bowl, stir together ricotta cheese, egg, remaining 2 tablespoons parsley and ½ teaspoon salt.

Spread 1½ cups of meat sauce in the bottom of a 9×13‑inch baking dish. Cover the meat sauce with a single layer of lasagna noodles (4 to 6). Spread with half of the ricotta mixture. Top with a third of the mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers. Top with remaining mozzarella and Parmesan cheese.

Cover with foil. To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Let lasagna rest for 15 minutes before serving. Garnish with additional parsley or fresh basil leaves.