This is the only meat lasagna I make. It's hearty and full of flavor. A family favorite!
Making the Bolognese Sauce
Remove casing from the Italian sausage and break up in pieces. In a large, wide skillet over medium to high heat, brown the sausage and beef. Using a wooden spoon, break up the meat until they are bite size crumbles. When the meat is no longer pink, add the onion and garlic and continue to cook until meat is brown. Drain the fat and set meat aside.
In a large stock pot or Dutch oven, combine the tomato and basil sauce in jars, red Chianti wine, brown sugar, basil leaves, fennel seeds, dry oregano, Italian seasoning, black pepper, parsley and red pepper flakes. (red pepper flakes add a layer of flavor without being spicy, but you can omit if you prefer). Add the meat mixture and simmer covered for about 30-40 minutes, stirring occasionally to avoid sticking.
Making the Ricotta Mixture
In a mixing bowl, add the ricotta cheese, egg, nutmeg, garlic powder, Parmesan cheese and parsley. Set aside until you assemble the lasagna.
Assembly
Butter a 9 X 13 baking dish. Add a layer of meat sauce (about 1½ cups) to the bottom of the baking dish. Arrange a layer of pasta noodles over the meat sauce. Spread ½ of the ricotta cheese mixture and top with ⅓ of the Six Italian Cheese shredded cheeses.
Repeat layers - meat sauce, pasta noodles, remaining ricotta mixture and ⅓ Six Italian Cheese shredded cheeses.
Finish with remaining meat sauce and remaining Six Italian Cheese shredded cheeses.
Let it rest and marry for a few hours. For best results, let it sit overnight.
Baking
Allow lasagna to come to room temperature for 30 minutes. Preheat oven to 375°F. Place the baking dish on a baking tray lined with foil to catch any spills when baking.
Cover the lasagna with foil and bake for 25 minutes. Spray the foil with cooking spray to prevent the foil from sticking to the cheese. Remove foil and bake for an additional 25 minutes. Optional: Broil for a minute until it has the desired golden color.
Allow to cool 15 minutes before serving. Garnish with fresh chopped parsley.