This lasagna lives up to its legendary reputation — a rich, slow‑simmered meat sauce layered with tender noodles and three kinds of cheese creates an unforgettable Italian‑style baked pasta. It’s a bit of work, but the deep, savory flavors and gooey, cheesy layers make it worth every minute. Serve with crusty garlic bread and a crisp green salad for a crowd‑pleasing dinner.

Ingredients

Meat Sauce

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 ( 28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans tomato sauce
• 1/2 cup water
• 2 Tablespoon white sugar
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon Italian seasoning
• 1/2 teaspoon fennel seeds
• 1 1/2 teaspoons salt, divided, or to taste
• 1/4 teaspoon ground black pepper
• 4 Tablespoon chopped fresh parsley, divided

Pasta & Cheese Layers

• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Preparation

1. Make the Sauce: In a large Dutch oven or heavy pot over medium heat, cook the sweet Italian sausage, ground beef, minced onion, and crushed garlic until the meat is fully browned and the onions are soft.
2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, basil, fennel seeds, Italian seasoning, 2 Tablespoon parsley, salt, and pepper. Reduce heat, cover, and let simmer for about 1 1/2 hours, stirring occasionally.
3. Cook the Noodles: Bring a large pot of lightly salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
4. Prepare Ricotta Mixture: In a mixing bowl, combine the ricotta cheese with the egg, remaining parsley, and the remaining salt. Stir until smooth.
5. Preheat Oven: Preheat your oven to 375°F (190°C).
6. Assemble Lasagna: Spread about 1 1/2 cups of the meat sauce in the bottom of a 9×13‑inch baking dish.
7. Place 6 noodles lengthwise over the sauce, overlapping slightly.
8. Spread half of the ricotta mixture over the noodles.
9. Layer one‑third of the mozzarella slices over the ricotta, then spoon another 1 1/2 cups of sauce, and sprinkle with about 1/4 cup Parmesan.
10. Repeat layering with remaining noodles, ricotta, mozzarella, sauce, and Parmesan, finishing with the cheese on top.
11. Bake: Cover the dish with aluminum foil (spray foil with cooking spray or ensure it doesn’t touch the cheese to prevent sticking). Bake in the preheated oven for 25 minutes, then remove foil and bake an additional 25 minutes until bubbly and golden.
12. Rest and Serve: Allow lasagna to rest about 15 minutes before cutting. This helps the layers set and makes for cleaner slices.