Step 1

Cook sausage, ground beef, onion, and garlic in a large pot or dutch oven over medium heat until the meat is well browned, around 7-8 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, wine, sugar, fennel seeds, oregano, salt, and pepper. Bring to a low simmer then reduce heat to low and cook for at least 1-2 hours, stirring occasionally, until the sauce is reduced by about half. Let the sauce cool for around 30 minutes before using. The sauce can be made up to 2 days ahead and stored in the refrigerator.

Step 2

While the sauce cooks, add the ricotta, egg, parsley, and nutmeg to a medium bowl and stir until well combined. Refrigerate the mixture until ready to assemble the lasagna.

Step 3

Using a pasta machine, roll out the prepared pasta dough into thin sheets then cut into 8 to 10 inch sections or cut to fit your baking dish.

Step 4

Working in batches, cook the lasagna noodles in a large pot of boiling water for around 30 seconds to 1 minute until softened then drain.

Step 5

Preheat oven to 375°F and lightly coat a 9x13 lasagna dish with cooking spray or olive oil.

Step 6

To assemble, spread 1 cup of the meat sauce in the bottom of the baking dish then add a layer of noodles. Spread on a third of the ricotta mixture, then top with ½ cup of mozzarella and ¼ cup of Parmesan cheeses. Repeat process 2 more times; sauce, noodles, ricotta, and cheese. For the top layer add the remaining sauce and top with the remaining mozzarella and Parmesan cheese.

Step 7

Cover with foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes. Let cool for 10-15 minutes before serving.