The Best Lasagna...Ever!

Let's face it. Lasagna takes a lot of work. By the time I am finished there is tomato sauce and cheese spread from one end of my kitchen to the other. No joke! This is why I only make it when my husband is home and can help out with the kids! This recipe makes one large lasagna (enough to feed a crowd) or you can do like I did today and use 2 of the small disposable lasagna pans and make two. One for us and one for our friends that just had a baby! This recipe is well worth the time it takes to make it and will not disappoint. It is even better the next day!

In a large skillet brown:

1 lb Italian Sausage
3/4 lb Ground Beef

Drain excess fat. Add and cook until soft:

1 medium sweet onion diced
2 cloves of garlic, crushed

Add stirring well to combine:

2 large cans crushed tomatoes
1 large can diced tomatoes
2 small cans tomato paste
1/2 cup water
2 tablespoons brown sugar
4 fresh basil leaves
2 teaspoons Italian seasoning
Salt and pepper to taste

Let sauce simmer uncovered for 1 1/2 hours

Meanwhile, in a medium bowl combine:

2 small or 1 large container ricotta
8 tablespoons fresh parsley chopped
2 fresh basil leaves chopped
1 clove garlic, minced
(I usually put the parsley, basil and garlic in my electric mini chopper and pulse it a few times, works great!)
2 eggs

Keep cool in refrigerator until ready to use.

Have ready or buy the pre-shredded kind like I do:

4 cups mozzarella
2 cups Parmesan

When sauce is almost finished, prepare 1 box of lasagna noodles as directed or use the kind you don't have to boil (love them!).

Spray lasagna pan with non stick cooking spray.

Layer lasagna as follows:

Meat sauce
Noodles
Ricotta mixture
Cheese

Repeat layers ending with noodles and meat sauce, top with remaining mozzarella and Parmesan.

Cover and bake in a 350 degree oven for 25 minutes. Uncover and bake an additional 25 minutes.

Enjoy!