Classic Lasagna

Directions

• Heat a tablespoon of oil in a heavy bottom skillet. Cook sausage, ground beef, onion, and red pepper flakes for about 5 minutes until browned. Add tomato paste and cook for 30 seconds or so, this will take away that canned taste. Add garlic and cook for about 30 seconds until fragrant. Add crushed tomatoes, tomato sauce, and water. Stir in sugar, basil, 2 TBSP parsley, 1 tsp salt, fennel, Italian seasoning, and pepper. Bring to a simmer, cover, reduce heat to maintain a gentle simmer, and cook for 1 1/2 hours.
• Bring a pot of well-salted water to a boil. Cook lasagna noodles for 1-2 minutes less than the package instructions. Drain and rinse in cold water to stop the cooking process.
• Combine ricotta cheese, 2 TBSP parsley, egg, and 1/2 tsp salt. Preheat the oven to 375F.
• To assemble:
• Spread 1 1/2 cups of meat sauce in the bottom of a lightly greased 9×13 baking dish and arrange 6 noodles on top, overlapping if necessary.
• Spread with half ricotta mixture.
• Top with 1/3 of Mozzarella slices.
• Top with 1 1/2 cups of meat sauce, and 1/4 cup Parmesan.
• Let’s repeat the layers: 6 noodles, remaining Ricotta mixture, 1/3 Mozzarella slices, and remaining meat sauce.
• Top with remaining 1/3 Mozzarella and 1/2 cup (or more) Parmesan. Cover tightly with foil. Consider laying some parchment paper to prevent the foil from sticking.
• Bake in preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Allow lasagna to cook for 10 minutes before serving.
• Make ahead instructions: Make everything including step 4. Refrigerate until needed. Add extra minutes to your covered cooking time.