Easy Homemade Lasagna

Ingredients

• 1 lb Italian Sausage (Sweet or mild, removed from casings. Can use pork or chicken sausage for a lighter version.)
• 1 lb Lean Ground Beef (80/20 blend recommended for optimal flavor and texture. Can substitute with ground turkey for a healthier option.)
• 1 medium Yellow Onion (Finely chopped)
• 2 cloves Garlic (Minced fresh garlic, or 1 teaspoon jarred minced garlic)
• 28 oz Crushed Tomatoes (Canned)
• 6 oz Tomato Paste (Canned)
• 15 oz Tomato Sauce (Canned)
• 1 cup Water (Adjust to desired sauce consistency)
• 2 tablespoons Granulated Sugar (Balances acidity)
• 2 teaspoons Dried Basil
• 1 teaspoon Fennel Seeds (Optional, lightly crushed)
• 2 teaspoons Italian Seasoning
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 12 sheets Lasagna Noodles (Oven-ready (no-boil) recommended, or pre-cooked if using regular)
• 15 oz Ricotta Cheese (Whole milk or part-skim, drained)
• 1 Large Egg (Lightly beaten)
• 16 oz Mozzarella Cheese (Shredded or sliced)
• 0.5 cup Parmesan Cheese (Freshly grated)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. In a large Dutch oven or pot over medium heat, brown Italian sausage (removed from casings), ground beef, chopped onion, and minced garlic. Break up the meat with a spoon as it cooks until it is well browned (8-10 minutes).
3. Drain off any excess grease from the pot.
4. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, dried basil, fennel seeds (if using), Italian seasoning, salt, and pepper. Stir well to combine.
5. Bring the sauce to a simmer, reduce heat to low, cover, and simmer for 1 1/2 hours (90 minutes), stirring occasionally. Taste and adjust seasonings as needed.
6. While the sauce simmers, prepare the lasagna noodles. If using regular lasagna noodles (not oven-ready), cook according to package directions until al dente and drain well. If using oven-ready (no-boil) noodles, no pre-cooking is needed.
7. In a medium mixing bowl, combine ricotta cheese with the lightly beaten egg and a pinch of salt (about 1/4 teaspoon). Mix until smooth.
8. Spread 1 1/2 cups of the meat sauce evenly in the bottom of the prepared baking dish.
9. Arrange 6 lasagna noodles lengthwise over the meat sauce, slightly overlapping if needed. If using oven-ready noodles, trim to fit.
10. Spread half of the ricotta cheese mixture evenly over the noodles.
11. Top with one-third of the mozzarella cheese, ensuring even distribution.
12. Spoon 1 1/2 cups of meat sauce over the mozzarella cheese, and sprinkle with 1/4 cup of Parmesan cheese.
13. Repeat the layers: noodles, remaining ricotta cheese mixture, another third of the mozzarella cheese, 1 1/2 cups of meat sauce, and another 1/4 cup of Parmesan cheese.
14. Top with the remaining mozzarella and Parmesan cheese, distributing evenly over the surface.
15. Cover the baking dish tightly with aluminum foil. To prevent sticking, spray the foil with cooking spray.
16. Bake in the preheated oven for 25 minutes. Remove the foil, and bake for an additional 20 minutes, or until the cheese is melted, bubbly, and lightly browned, and the lasagna is heated through. Internal temperature should reach 165°F (74°C).
17. Let the lasagna stand for at least 15 minutes before serving. Cut into squares and serve hot.