Preparation Steps

• In a large skillet or Dutch oven, cook the ground beef and Italian sausage over medium-high heat until browned. Drain off excess fat.
• Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 5 minutes.
• Stir in the crushed tomatoes, tomato sauce, tomato paste, water, basil, oregano, salt, pepper, and optional sugar. Bring to a simmer, then reduce heat and cook, covered, for at least 15 minutes, stirring occasionally. For a richer flavor, simmer for longer.
• While the sauce simmers, prepare the cheese filling. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, chopped parsley, salt, and pepper. Mix well.
• Preheat oven to 375°F (190°C).
• If using uncooked lasagna noodles, cook them according to package directions. Drain and rinse with cold water to prevent sticking.
• To assemble the lasagna, spread about 1 cup of the meat sauce in the bottom of a 9x13 inch baking dish.
• Arrange 3-4 lasagna noodles over the sauce, slightly overlapping them.
• Spread half of the ricotta cheese mixture evenly over the noodles.
• Spoon about 1.5 cups of meat sauce over the ricotta mixture.
• Sprinkle about 1/2 cup of mozzarella cheese over the sauce.
• Repeat the layers: noodles, remaining ricotta mixture, 1.5 cups meat sauce, 0.5 cup mozzarella cheese.
• Top with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese.
• Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
• Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
• Let the lasagna stand for 10-15 minutes before slicing and serving.