World’s Best Lasagne

Note: If you like cheese, double the ricotta and decrease the mozzarella by ¼ lb. If you do, top the first ricotta layer with half of the mozzarella slices.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook sausage, beef, onion, and garlic in a large heavy pot over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, ½ cup water, 2 Tbsp. parsley, the sugar, basil, ½ tsp. salt, the Italian seasoning, fennel seeds, and pepper. Simmer, covered, stirring occasionally, 1½ hours.

Step 2

2. Cook noodles according to package directions, 8 to 10 minutes. Drain noodles and rinse with cold water. Stir together ricotta, egg, remaining 2 Tbsp. parsley, and ¾ tsp. salt in a bowl.

Step 3

3. Preheat oven to 375°F. Spread 1½ cups of sauce into bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with half of the ricotta mixture. Top with one-third of the mozzarella slices. Spoon 1½ cups sauce over mozzarella, and sprinkle with ¼ cup Parmesan. Repeat layers, ending with Parmesan, mozzarella, and Parmesan. Coat a sheet of foil with cooking spray and, with greased side down, cover baking dish, tenting foil slightly so it doesn’t touch the lasagna.

Step 4

4. Bake 25 minutes. Remove foil and bake until cheese is starting to brown and sauce is bubbling, about 25 minutes more. Cool 15 to 20 minutes before serving.