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worlds best lasagna

ingredients:
1 lb sweet italian sausage
3/4 lb lean ground beef
1/2 C minced onion
3 cloves garlic, crushed
28 oz can crushed tomatoes
12 oz can tomato paste
13 oz canned tomato sauce
1/2 C water
2 Tbsp white sugar
1 1/2 tsp dried basil leaves - or - 1/2 C fresh chopped basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/2 Tbsp salt
1/4 tsp ground black pepper
4 Tbsp chopped fresh parsley
12 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
3/4 lb mozzarella cheese, sliced
3/4 C grated parmesan cheese

direct:
1. in large pot brown sausage, beef, onion and garlic together. stir in crushed tomatoes, tomato paste, tomato sauce and water. season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley. (EJ: also added bay leaves and fresh thyme) Simmer covered for at least 45 mintues, 1.5 hours recommended, stirring occasionally.

2. fill large pot with very hot water and allow noodles to soak 30 min. drain noodles and rinse with cold water. In mixing bowl combine ricotta with egg, additional parsley and 1/2 tsp salt. TIP: add a dash of nutmeg for Italian authenticity.

3. preheat oven to 375 degrees

4. to assemble, spread 1 1/2 cups of meat sauce in bottom of a 9 x 13 baking pan. arrange noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 C meat sauce over mozzarella, sprinkle with 1/4 C parmesan cheese. repeat layer (3 or 4) and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil doesn't touch the cheese by crimping it up to tent over the pan.

5. bake in preheated oven for 25 minutes. remove foil and bake an additional 25 minutes. cool at least 15 minutes before serving (to allow sauce to set up)

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