World's Best Lasagna - Bens Modified

In a large sauce pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned.

Stir in 1/2 cup white wine.

Stir in crushed tomatoes, tomato paste, tomato sauce.

Season with sugar, basil, fennel seeds, Italian seasoning, bay leaves, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon red crushed pepper and 2 tablespoons parsley.

Simmer, covered, for about 1 1/2 hours - 2 hours, stirring occasionally.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, nutmeg, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.

Arrange noodles lengthwise over meat sauce. Do not overlap noodles, but break pieces to fill in gaps.

Spread with one half of the ricotta cheese mixture.

Top with a third of mozzarella cheese.

Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers, and top with remaining mozzarella and Parmesan cheese. Grate some black pepper on top.

Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes.

Remove foil, and bake an additional 25 minutes.

Cool for 15 minutes before serving.