Directions

For the Sauce:

• 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.
• Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
• Simmer, covered, for about 1 1/2 hours, stirring occasionally.

For the Noodles and Cheese

• Bring a large pot of lightly salted water to boil. Cook lasagna noodles in boiling water for 8 to 10 minutes.
• Drain noodles, and rinse with cold water.
• Combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt in a mixing bowl.
• Preheat oven to 375 degrees F.

To Assemble:

• Spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish.
• Arrange 6 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 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
• Repeat layers, and top with remaining mozzarella and Parmesan cheese.
• Cover with foil: to prevent sticking, spray foil with cooking spray or ensure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes.
• Remove the foil, and bake for an additional 25 minutes.
• Cool for 15 minutes before serving.