1 1⁄2teaspoonsdried basil leaves (I used fresh basil)
1 1⁄2teaspoonssalt (I omitted)
1⁄4teaspoonground black pepper
4tablespoons chopped fresh parsley
3⁄4lbmozzarella cheese, sliced
3⁄4cup grated parmesan cheese
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, fennel seeds, Italian seasoning, 1 teaspoon 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.
To assemble, spread 1 1/2 cups meat sauce in the bottom of a 9×13 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 mozarella, and sprinkle with 1/4 cup parmesan cheese.Repeat layers, and top with remaining mozzarella and parmesan cheese.Cover with foil.*I just didn’t add cheese on top until I pulled out of the oven so I skipped the foil until the end when I pulled it out of the oven.
Bake in preheated oven for 25 minutes.Remove foil, and bake an additional 15 minutes.Cool for 15 minutes before serving.