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In a large saucepan, cook the sausage, beef, onion and garlic until cooked through. Drain the fat.
Add the tomatoes, paste, sauce, water, sugar basil, fennel, Italian seasoning, salt, pepper and parsley. Stir well.
Simmer, covered, over low heat for 1 ½ hours, stirring occasionally.*
Place the lasagna noodles in a pan of hot water and make certain they are completely covered. Allow them to sit for 30 minutes to soften, then drain the water.
In a small bowl, mix together the ricotta cheese, egg and nutmeg.
In a small bowl, mix together the Parmesan and Romano cheeses.
Spread 1 1/2 cups of meat sauce on the bottom of the lasagna pan.
Place 4 lasagna noodles over the sauce.
Spoon half of the ricotta mixture over the noodles.
Top with 2 cups of shredded mozzarella.
Spread another 1 1/2 cups of sauce over the mozzarella, then sprinkle with 1/3 cup of the Parmesan mixture.
Lay another 4 noodles over the cheese.
Top with the remaining ricotta mixture.
Lay 9-10 slices of provolone cheese over the ricotta, then top with 1 1/2 cups meat sauce.
Sprinkle 1/3 cup Parmesan mixture over the sauce.
Top with 4 more noodles, the remaining sauce, 2 cups of mozzarella and the remaining Parmesan mixture.
Bake immediately if desired at 375 degrees for 25 minutes (covered with foil**) and then an additional 30 minutes with the foil removed.
OR...cover the unbaked casserole and refrigerate to save baking until the next day. If you choose to do this, remove the lasagna from the refrigerator 45 minutes before baking, then bake the same as above.
Allow the lasagna to cool for 15 minutes before slicing.