Preparation steps

• Preheat oven to 350.
• Brown the ground beef, Italian sausage, onions and garlic in a pot.
• Stir in crushed tomatoes, tomato sauce, tomato paste and water.
• Stir in white sugar, fennel seed, Basil, 2 tbsp Italian parsley, Italian Seasoning, salt and ground pepper.
• Cover and let simmer on low for 1 hour and 30 minutes.
• In the meantime, mix ricotta cheese, fresh grated nutmeg, egg, 2 tbsp italian parsley.
• Spread 2 Cups of meat sauce on bottom of the pan.
• Lay 8 noodles across the layer of sauce, overlapping as needed.
• Spread half of the ricotta cheese mixture over the layer of noodles.
• Set aside 1/2 cup mozzarella & 1/4 cup Parmesan to top lasagna.
• Spread half of remaining mozzarella over the ricotta layer.
• Sprinkle half of remaining Parmesan over the mozzarella layer.
• Spread 2 cups of meat sauce over the cheese layer.
• Lay down the next layer of 8 noodles.
• Spread the remaining ricotta mixture over noodles.
• Spread remaining mozzarella and Parmesan still saving what was set aside for the top.
• Put the last layer of meat sauce on the cheeses.
• Cover with foil and bake at 350 for 25 minutes.
• Remove foil and bake uncovered for another 25 minutes.
• Remove from oven and allow to cool for approximately 15 minutes.