1 lb ground sweet sausage
1 lb ground beef
1/2 yellow onion
2 garlic cloves, minced
1 - 28 oz - can crushed tomatoes
2 - 6 oz - cans tomato paste
2 - 6.5 oz - cans tomato sauce (I like to get the seasoned ones)
1/2 cup water
2 Tbsp sugar
1 1/2 tsp dried basil leaves
1 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
4 tbsp. dried parsley
Lasagna noodles - oven ready
16 oz ricotta cheese
1/2 tsp salt
1 pound mozzarella cheese, shredded
3/4 cup grated parmesan cheese
Prepare a few hours to make the lasagna. I let my sauce cook for about 2-3 hours before baking it. You can prepare the sauce the night before if needed! Chop up your onion and place in the Dutch oven with your meats and garlic. Cook over medium heat until meat is fully browned. Add your un-drained crushed tomatoes, tomato paste, tomato sauce, and water. Stir until everything is evenly mixed together. Add your sugar, basil, Italian seasoning, salt, pepper, and parsley. Simmer, covered, for at minimum 1 1/2 hours, stirring occasionally.
When you are almost done simmering your sauce, preheat your oven to 375 F. If you are using regular lasagna noodles, begin to prepare them according to their package (I use the oven ready ones. So awesome!)
When you are ready to assemble, start preparing your cheese mix.
In a bowl combined the ricotta cheese, egg, and salt. Set aside.
Spread 1 1/2 cups meat sauce in the bottom of your 9 x 13. Place a single layer of noodles over top. Spread half of the ricotta cheese mix over the noodles. Top with 1/3 of your shredded mozzarella. Repeat with 1 1/2 cups meat sauce, noodles, and remaining ricotta cheese. Sprinkle with 1/4 cup parmesan cheese. Top with meat sauce and remaining mozzarella and parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and cook for an additional 25 minutes. Allow lasagna to cool 15 minutes before serving. Enjoy!