Ingredients
• 1 lb. sweet Italian sausage
• 1/2 lb. lean ground beef
• 1/2 cup onion, chopped
• 2 cloves garlic, crushed
• 1 (28 oz.) can crushed tomatoes
• 1 (12 oz.) can tomato paste
• 1 cup water
• 1 Tbsp. sugar
• 9 lasagna noodles
• 1 tsp. Watkins Organic Basil Leaves
• 16 oz. ricotta cheese
• 1/2 tsp. Watkins Organic Fennel Seed
• 1 large egg
• 1 tsp. Watkins Organic Italian seasoning
• 2 tsp. Watkins Organic Parsley Flakes
• 1 tsp. Watkins Mediterranean Sea Salt
• Pinch Watkins Organic Ground Nutmeg
• 1/4 tsp. Watkins Black Pepper
• 1 lb. mozzarella cheese, sliced
• Splash red wine, optional
• 3/4 cup grated Parmesan cheese
Directions
Cook sausage, beef, onion & garlic over medium heat until browned. Stir in tomatoes, tomato paste, water, sugar, basil, fennel, Italian seasoning, salt, pepper & wine. Simmer, covered, for about 1-1/2 hours, stirring occasionally. Soak lasagna noodles in hot tap water for 30 minutes; drain. In mixing bowl, combine ricotta, egg, parsley & nutmeg. Preheat oven to 375F. Spread 1 cup of sauce in bottom of a 9x13 baking dish. Arrange 3 noodles lengthwise over sauce. Spread with 1/3 ricotta mixture. Top with 1/3 mozzarella slices. Spoon 1/3 remaining meat sauce mixture over mozzarella, and sprinkle with 1/3 of the parmesan cheese. Repeat two more times, using up ingredients. Cover with foil that has been sprayed with Watkins Cooking Spray to prevent cheese sticking. Bake in oven for 30 minutes. Remove foil and continue to bake an additional 20 minutes until bubbly. Cool for 15 minutes before serving.
