World’s Best Lasagna

By gnikylime

Slightly modified from: http://cupcakesandkalechips.com/worlds-best-lasagna-or-at-least-that-is-what-the-recipe-says-and-my-gluten-free-alternative/

Ingredients

• 1-3/4 pound (800 g.) mixed ground beef and pork
• 1/2 c onion, minced
• 2 cloves garlic, crushed
• 1 (28 ounce) can [800 g.] crushed tomatoes (Stuckige Tomaten)
• 2 (6 ounce) cans tomato paste [340 g. Tomatenmark]
• 2 (6.5 ounce) cans [370 g.] canned tomato sauce (Passierten Tomaten)
• 1/2 cup water
• 2 T sugar
• 1 1/2 t dried basil leaves
• 1/2 t fennel seeds
• 1 t Italian seasoning
• 1 T salt
• 1/4 t ground black pepper
• 4 T chopped fresh parsley
• 20 no-cook lasagna noodles
• 16 ounces [500 g] ricotta cheese
• 1 egg
• 1/2 t salt
• 3/4 pound [400 g.] mozzarella cheese, shredded
• 1 c grated Parmesan cheese

Preparation

Step 1

In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.
Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
If using regular lasagna noodles, cook according to package instructions and drain.
In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.
To assemble, arrange a single layer of noodles on the bottom of of a 9x13 inch baking dish and then spread 2 cups of meat sauce on top. Arrange a single layer of noodles over meat sauce. Spread with one third of the ricotta cheese mixture. Top with a fourth of mozzarella cheese.
Spoon 2 cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers twice, and top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.