Preparation Steps

• Heat 1 tablespoon olive oil in a large enameled cast iron pot over medium-high heat. Once hot, crumble in ground beef and Italian sausage. Season lightly with salt and pepper and cook, stirring occasionally, until browned and cooked through.
• Remove meat from heat and drain in a bowl lined with paper towels. Transfer to a food processor and pulse 10-15 seconds until finely ground. Set aside.
• Return pot to medium-high heat and add remaining 1 tablespoon olive oil. Sauté chopped onion until golden, about 2-3 minutes, then add minced garlic and cook 30 seconds more.
• Add tomato puree, tomato paste, sugar, basil, crushed fennel seeds, oregano, thyme, marjoram, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir in cooked meat mixture.
• Bring to a simmer, then reduce heat to low and cook uncovered for 45 to 60 minutes, stirring occasionally, until sauce thickens slightly.
• Cook lasagna noodles to al dente per package instructions. Drain (do not rinse) and arrange noodles in a single layer on wax paper to cool.
• In a bowl, combine ricotta cheese, egg, and dried parsley. In a separate bowl or bag, mix shredded mozzarella, Parmesan, and Romano cheeses.
• Preheat oven to 350°F. Spread 1 cup meat sauce in the bottom of a 13 x 9-inch baking dish. Layer 4-5 noodles over sauce. Spread one-third of ricotta mixture over noodles, then sprinkle one-fourth of the mozzarella cheese mixture evenly over ricotta.
• Dollop and spread 1 1/2 cups meat sauce evenly over cheese. Repeat layers two more times. Finish with a final layer of noodles, spread 1/2 cup meat sauce on top, and sprinkle with remaining mozzarella cheese mixture. Tent with foil (avoiding cheese contact).
• Bake covered for 35 minutes, then remove foil and bake uncovered for 15 minutes until bubbly and golden. Let rest before serving. Garnish with additional Romano cheese and fresh parsley or basil if desired.