• This makes a large pan of lasagna. I use a deep dish lasagna pan or a deep 9x13" baking dish.
• In a large saucepan, cook the sausage, ground beef, onion and garlic until cooked through. Drain the fat. 1 pound sweet Italian sausage, 1 pound ground chuck, ½ cup diced onion, 1 teaspoon minced garlic
• Add the tomatoes, paste, sauce, water, sugar basil, fennel, Italian seasoning, salt, pepper and parsley. Stir well. 28 ounces crushed tomatoes, 12 ounces tomato paste, 15 ounces tomato sauce, ¼ cup water, 2 tablespoons granulated sugar, ½ cup freshly chopped basil, ½ teaspoon fennel seeds, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon black pepper, 4 tablespoons chopped fresh parsley
• Simmer, covered, over low heat for 1 ½ hours, stirring occasionally.*
• Place the lasagna noodles in a pan of hot water and make certain they are completely covered. Allow them to sit for 30 minutes to soften, then drain the water. 12 lasagna noodles
• In a small bowl, mix together the ricotta cheese, egg and nutmeg. 15 ounces whole milk ricotta cheese, 1 large egg, dash nutmeg
• In a separate small bowl, mix together the Parmesan and Romano cheeses. ½ cup freshly grated romano cheese, ½ cup freshly grated parmesan cheese

Let's put together the lasagna!

• Spread 1 1/2 cups of meat sauce on the bottom of the lasagna pan. Place 4 lasagna noodles over the sauce. 
• Spoon half of the ricotta cheese mixture over the noodles. Top with 2 cups of shredded mozzarella cheese. 1 pound whole milk mozzarella
• Spread another 1 1/2 cups of sauce over the mozzarella, then sprinkle with 1/3 cup of the Parmesan mixture.
• Lay another 4 noodles over the cheese. Top with the remaining ricotta mixture.
• Lay 9-10 slices of provolone cheese over the ricotta, then top with 1 1/2 cups meat sauce. 9-10 slices provolone cheese
• Sprinkle 1/3 cup Parmesan mixture over the sauce.
• Top with 4 more noodles, the remaining sauce, 2 cups of mozzarella and the remaining Parmesan mixture.
• Preheat the oven to 375ºF. Bake immediately for 25 minutes (covered with foil**) and then an additional 30 minutes with the foil removed.
• OR...cover the unbaked casserole and refrigerate to save baking until the next day. If you choose to do this, remove the lasagna from the refrigerator 45 minutes before baking, then bake the same as above.
• Allow the lasagna to cool for 15 minutes before slicing.