Italian Lasagna

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 Grinder, ground       
•    Pinch Watkins Organic Ground Nutmeg
•    1/4 tsp. Watkins Pure Ground 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 Organic Canola Oil 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.