Ingredients
1/2 pound bulk Italian sausage1/2 pound ground beef1-1/2 cups chopped onion1 cup chopped carrot1/4 teaspoon crushed red pepper flakes3 garlic cloves, minced2 cans (28 ounces each) diced tomatoes, undrained2 tablespoons tomato paste1 teaspoon each sugar, dried oregano and basil1 teaspoon salt1 teaspoon pepper, divided2 cartons (15 ounces each) ricotta cheese3/4 cup grated Parmesan cheese, divided1 large egg1/3 cup minced fresh parsley1 package (12 ounces) lasagna noodles, cooked, rinsed and drained2 cups shredded part-skim mozzarella cheese
Preparation
In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.
In a greased 13x9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese.
Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.
