Lasagna

Ingredients

1. 1pound sweet italian sausage
2. 3/4 pound lean ground beef
3. 1/2 cup minced onion
4. 2 cloves garlic, crushed
5. 1 (28 ounce) can crushed tomatoes
6. 2 (6 ounce) cans tomato paste
7. 2 (6.5 ounce) cans canned tomato souce
8. 1/2 cup water
9. 2 tablespoons white sugar
10. 11/2 teaspoons drien basil leaves
11. 1/2 teaspoon fennel seeds
12. 1 teaspoon italian seasoning
13. 1 tablespoon salt
14. 1/4 teaspoon ground black pepper
15. 4 tablespoons chopped fresh parsley
16. 12 lasagna noodles
17. 16 ounces ricotta cheese
18. 1/2 teaspoon salt
19. 3/4 pound mozarella cheese, sliced
20. 3/4 cup grated parmesan cheese

Fennel Seeds Powder

Ricotta Cheese

Direction 

1. 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 Seads, Italian Seasoning. 1 tablespoon salt, pepper, and 2 tablespoons parsley, slimmer, covered, for about 11/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodle in a boliling 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble spread 11/2 cups of meats\ sauce in the bottom of 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 mozarella, and sprinkle with 1/4 cup Parmesan cheese, cover with foil: to prevent stickin, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.