Prep Time:
15 mins
Cook Time:
2 hrs 15 mins
Additional Time:
15 mins
Total Time:
2 hrs 45 mins
Servings:
10
Yield:
1 (9×13-inch) lasagna
Ingredients
Directions
Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
Meanwhile, place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
Preheat the oven to 375 degrees F (190 degrees C).
Spread 1 cup of the sauce over the bottom of a 9×13-inch baking dish. Arrange 4 soaked lasagna noodles over the sauce. Top with one-third of the ricotta mixture, one-third of the mozzarella, and 1/4 cup Parmesan cheese. Repeat these layers two more times, finishing with the remaining mozzarella and Parmesan. Cover the dish with aluminum foil.
Bake until lasagna noodles are tender and lasagna is bubbling, about 45 minutes. Remove foil and bake until cheese topping is lightly browned, 10 to 15 more minutes. Let lasagna stand 15 minutes before serving to make it easier to slice.
Cook’s Note
This is great if you prepare it the day ahead and keep it refrigerated. Just add 10 to 15 minutes to the cook time if baked cold from the refrigerator.
Nutrition Facts (per serving)
594
Calories
29g
Fat
43g
Carbs
41g
Protein
