Created by CeCe on January 31, 2019
Step 1: Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
Step 2: Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Step 3: In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
Step 4: Preheat oven to 350°.
Step 5: Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with four noodles and a third of the ricotta mixture. Top with ⅓ of the mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce, Provolone, and Parmesan and cheeses (dish will be very full).
Step 6: Bake, covered, 35 minutes. Bake, uncovered, 30 minutes longer, or until bubbly. Let stand 15 minutes before serving.
Step 7: Yield: 12 servings.
Step 8: *Can use whole tomatoes and chopped them up a little bit in the pot.
Step 9: **Can use dried parsley; just use less.
Step 10: ***Can use ½ lb sliced mozzarella instead of provolone.
Step 11: REVIEWS AND TIPS from Taste of Home readers:
Step 12: Absolutely the best lasagna I have ever made. I think the sauce is the key, so thick and meaty and like restaurant sauce. I followed the recipe exactly except I always add pepper flakes. I also think using mozzarella slices makes a big difference, much better than the shredded cheese I have been using. Next time I will double the sauce and freeze half for other meals or recipes.