In a large stock pot over medium heat, cook the Italian sausage and ground beef, breaking up the meat with a wooden spoon. Once the meat starts to brown, add the diced onion and minced garlic. Cook until the onion is translucent and the meat is well browned.

Stir in the sugar, fresh basil, parsley, fennel seeds, oregano, salt, and black pepper. Pour in the crushed tomatoes, tomato paste, tomato sauce, and white wine. Stir until well combined. Bring the mixture to a light simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour (or up to 4 hours if you have the time). Stir occasionally to prevent sticking.

The longer you let the sauce simmer, the deeper and richer the flavor will be. This is the heart of the lasagna, and it’s where you want to spend your time.

Place your lasagna noodles in a large lasagna pan or tray and cover them completely with hot tap water. Let them soak for about 30 minutes until they are soft and flexible. Drain and pat dry with paper towels.

This method eliminates the need for boiling, making prep faster and less messy, and helps avoid overcooked, mushy noodles.

In a medium bowl, combine the ricotta cheese, chopped parsley, egg, salt, and nutmeg. Stir until the mixture is smooth and creamy. Set aside in the refrigerator until you’re ready to assemble your lasagna.

This ricotta mixture brings the creamy richness that balances the boldness of the meat sauce.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

Begin assembly with a layer of meat sauce—spread about 1 cup evenly over the bottom of the pan. Layer 4 softened noodles across the sauce. Spoon and spread ⅓ of the ricotta mixture over the noodles, then add ¼ of the mozzarella slices. Spoon about 1½ cups of meat sauce over the mozzarella, then sprinkle ¼ cup of grated Parmesan.

Repeat this layering process two more times: noodles, ricotta, mozzarella, sauce, Parmesan.

For the final layer, place a layer of noodles, top with the remaining meat sauce, cover with the rest of the mozzarella, and finish with a generous sprinkle of Parmesan.

Cover loosely with foil (sprayed with non-stick spray so it doesn’t stick to the cheese).

Bake the lasagna for 25 minutes with the foil on. Remove the foil and continue baking for another 25 minutes until the cheese is bubbly and golden brown.

Allow the lasagna to rest for at least 10 minutes before slicing. This rest time helps the layers hold together for perfect slices.