A hearty Italian-American lasagna with rich meat sauce and three cheeses, inspired by the famous Maggiano’s restaurant version.

Units Scale

1 pound ground beef.

1 pound Italian sausage.

1 large onion, chopped.

3 cloves garlic, minced.

2 cans (28 oz each) crushed tomatoes.

1 can (6 oz) tomato paste.

1 can (15 oz) tomato sauce.

1/2 cup water.

2 tablespoons sugar.

1 tablespoon dried basil.

1/2 teaspoon fennel seeds.

1 teaspoon Italian seasoning.

1 tablespoon salt.

1/4 teaspoon black pepper.

2 tablespoons fresh parsley.

16 ounces ricotta cheese.

1 large egg.

12 lasagna noodles.

16 ounces mozzarella cheese.

1 cup Parmesan cheese.

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Brown meats with onion and garlic, drain. Add tomatoes and seasonings, simmer 1.5 hours.

Combine ricotta, egg, salt, pepper and parsley.

Cook lasagna noodles according to package, drain and rinse.

Spread 1 cup meat sauce in 9×9 dish. Layer 3 noodles.

Add 1/3 ricotta mix, 1/3 mozzarella, and 1/4 cup parmesan. Repeat layers twice.

Cover with foil, bake at 375°F for 25 minutes.

Uncover and bake 25 more minutes until bubbly.

Let stand 15 minutes before serving.

Long simmer develops rich flavor.

Can be made ahead and refrigerated.

Freezes well up to 3 months.