Lasagna

Ingredients

• 1 lb sweet Italian sausage
• 1 lb lean ground beef
• 1 lg white onion, minced
• 5 cloves garlic, crushed
• 1 28-oz can crushed tomatoes
• 2 6-oz cans tomato paste
• 1 15-oz can tomato sauce
• 1⁄2 cup chicken broth
• 2 Tbs white sugar
• 1⁄2 cup fresh basil, chopped
• 1 tsp fennel seeds
• 1 tsp ground oregano
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper
• 1⁄4 cup + 2 Tbs fresh parsley, chopped (divided)
• 1 lb lasagna noodles
• 30 oz ricotta cheese
• 1 lg egg
• 1⁄2 tsp salt
• 1⁄8 tsp ground nutmeg
• 1 lb deli sliced mozarella cheese
• 1 cup freshly grated Parmesan cheese

Directions

1. In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces.
2. Add in the onion and garlic and cook until the meat is well browned, stirring constantly.
3. Stir in the sugar, fresh basil, fennel, oregano, 1⁄2 tsp salt, pepper and 1⁄4 cup chopped parsley.
4. Pour in crushed tomatoes, tomato paste, tomato sauce and chicken broth. Stir well and bring to a simmer.
5. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
6. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
7. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1⁄2 teaspoon salt and nutmeg. Regrigerate until ready to assemble lasagna.
8. Heat oven to 375° F. Lightly grease a deep 9" x 13" pan.
9. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1⁄3 of the ricotta cheese mixture. Top with 1⁄4 of the mozzarella cheese slices. Spoon 11&frasl2 cups meat sauce over mozzarella, then sprinkle with 1⁄4 cup Parmesan cheese. Cover loosely with aluminum foil.
10. Bake fo 25 minutes. Remove foil and bake an additonal 25 minutes. Serve hot.