devour: Best Lasagna!

This is one of allrecipes.com's highest rated recipes, which basically means you CANNOT go wrong with it! See link here:

http://allrecipes.com/Recipe/Worlds-Best-Lasagna/Detail.aspx

I've made this for guests several times and always get rave reviews. Since the sauce is from scratch and takes a while to cook, I often times make the sauce the day before, refrigerate it overnight and assemble the dish the next day. It makes a nice, home-cooked meal completely do-able even on a work night.

NOTE: you can also do a veggie version of this recipe. Just omit the meat and sautee the onions and garlic in 1 tablespoon of olive oil.

Here is what you'll need:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves **I use a handful of chopped fresh basil**
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

In a large pot cook sausage, beef, onion and garlic over medium heat until well browned.

Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally

Bring a large pot of salted water to a boil. Cook lasagna noodles for 5-7 minutes.

Drain noodles and rinse with cold water.

In a mixing bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon of salt. **I add a pinch of nutmeg to the mixture because thats what my Mom does...**

Preheat oven to 375 degrees.

To assemble, spread 1 1/2 cups meat sauce in the bottom of a 9x13" baking dish.