Classic Homemade Lasagna

Cook the sausage and ground beef with sliced onion and minced garlic in a large, heavy cooking vessel over medium heat, stirring constantly until the meat is fully cooked and reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius), approximately 10 to 15 minutes. Discard the excess fat that rises to the surface.

Combine the tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, chopped fresh basil, 2 tablespoons of the herb parsley, brown sugar, salt, Italian seasoning, black pepper, and fennel seeds with the cooked meat mixture. Bring this mixture to a boil, then reduce heat to low and let it simmer for at least 1 hour (up to 6 hours for the best flavor). Stir occasionally.

Soak the lasagna noodles in a large bowl filled with very hot water for 30 minutes.

In another bowl, whisk the egg until it's well beaten and then mix in the ricotta cheese, 2 tablespoons of parsley, a pinch of salt, and a pinch of nutmeg until the mixture is smooth and well combined.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Cover the bottom of a 9x13-inch baking dish with 1 cup of the prepared sauce. Layer 4 of the soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 2 tablespoons of Parmesan cheese in the dish. Repeat this layering process twice more, finishing with a layer of mozzarella and Parmesan cheese on top. Cover the dish with aluminum foil.

Bake in the preheated oven until the lasagna noodles are tender and the casserole is bubbling, approximately 45 minutes. Remove the foil and continue baking until the cheese topping is lightly browned, an additional 10 to 15 minutes. Let the lasagna rest for 15 minutes before serving.