Traditional Meat Lasagna

Oh my goodness, I am so glad I found this recipe.  It's absolutely delicious, and it's a classic.  Lots of cheesy goodness.  And to my vegetarian and kosher friends - sorry I'm not sorry.  


Once again, it's a Pinterest find (with a few slight adjustments).  Posted on Amanda's Cookin' but apparently from the back of a Creamette lasagna noodles box.

Traditional Meat Lasagna
Makes 8 servings


9 pieces no-cook lasagna noodles
½ pound Italian turkey sausage, casings removed
½ pound lean ground beef (7% fat)
1 cup onion, chopped
2 cloves garlic, minced
28 oz can diced tomatoes, undrained
6 oz canned tomato paste
2 tsp sugar
2 ½ tsp salt
2 Tbsp fresh basil, chopped
½ tsp fennel seed
¼ tsp pepper
15 oz fat-free ricotta cheese
1 egg
2 Tbsp fresh parsley, chopped
1 ½ cups shredded part-skim mozzarella
¾ cup freshly grated Parmesan cheese

1. In a large skillet, combine sausage, ground beef, onion, and garlic.  Cook until sausage is no longer pink and onion is tender; drain.  Stir in diced tomatoes, tomato paste, sugar, salt, basil, and fennel seed.  Bring to a boil; reduce heat and simmer for 20 minutes.
2. In a medium bowl, mix ricotta, egg, and parsley.
3. Spray baking dish with cooking spray.  Spread a thin layer of sauce on the bottom of the pan and layer 3 lasagna noodles.  Add 1/3 of remaining meat sauce, 1/3 of ricotta mixture, ½ cup mozzarella, and ¼ cup Parmesan.  Repeat two more times.
4. Cover and bake at 375˚F for 25 minutes, and then uncover and bake for 20 minutes longer.  Let stand for 10 minutes before cutting.