In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
It takes a lot of time to make this, so plan accordingly. I usually plan to have an entire afternoon free when I am preparing this dish. You can't rush perfection. Thanks to John Chandler for this amazing recipe!
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 187 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 95.9mg||30 %|
|Sodium 4578.4mg||158 %|
|Potassium 350.9mg||9 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 20.3g|
|Protein 22.8g||33 %|
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Calories per serving: 364
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