I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article.  I know you won’t be disappointed with my Best Lasagna Recipe! 
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Start with the following in a pot:

1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish.  Find the flavor you like the best. 

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat. 

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes. This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering. 

I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.  

While the noodles are soaking you can make the cheese filling. 

Put the following in a mixing bowl:

23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg 

Grate fresh nutmeg over the Ricotta cheese.   

Add the following:

1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped

Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9×13 inch baking pan. 
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Remove your lasagna noodles out of the water bath.  Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving  some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

It should look similar to the picture above.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

Remove from oven and allow to cool for approximately 15 minutes.
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Ingredients

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg 
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
–Serves 12 people–

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Vegetarian Lasagna
This vegetarian lasagna is extremely easy to make and is delicious. A few years ago my brother bought his new girlfriend over for dinner and she was a vegetarian. I didn’t want to completely alter my menu, but I wanted to make her feel welcomed. This recipe is simple, with minimal ingredients, but tastes delicious and looks quite extravagant on the dinner table. Suffice it to say she is now my sister-in-law, and this dish has become a staple during the holidays. I hope it brings you the same joy as it did for my family and I.

Ingredients
25 to 26-ounces marinara sauce
14 ½ ounces tomatoes diced
8 to 9 ounces oven-ready whole wheat lasagna noodles
15 ounces ricotta cheesepartly skimmed
8 ouncesItalian or mozzarella cheese, blended or shredded
10 ounces frozen spinachchopped, defrosted, and thoroughly dried
1 cup of frozen crumbles

Directions
To begin your vegetarian lasagna you will first begin by combining the marinara sauce with the tomatoes. Make sure all the juices from the tomatoes are combined in as well.

Next, take your nonstick baking dish, this should be roughly six quarts and spray with cooking spray. Then spoon in one cup of the tomato sauce and mix in. Now that you’re prepared you can begin compiling your vegetarian lasagna. Begin by layering ¼ noodles over the sauce you have just placed at the bottom of your baking dish. Add ½ cup of the ricotta cheese on top and then the shredded cheese with the same measurement. Place half of the spinach mixture over and repeat layering the noodles and the cheese.

Note, during the process ensure you place a middle layer of the frozen crumbles in place of the spinach. You can place the baking dish into the oven and cook on low for 2 ½ to three hours till the noodles start to become tender, and then you’re done. Set aside for roughly 10 minutes before you begin slicing in.