• This makes a big, saucy lasagna. Use a deep-dish lasagna pan or a 9x13-inch pan at least 3 inches deep so it doesn’t bubble over. You can also divide it between two 8x8-inch pans and start checking them 10 minutes early.
• 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. Simmer, covered, over low heat for 1 ½ hours, stirring occasionally.* 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
• Place the noodles in a large shallow dish and cover them completely with the hottest tap water you have. Soak for 30 minutes while the sauce simmers, then drain. 12 lasagna noodles
• In a small bowl, mix together the ricotta cheese, egg and nutmeg. In a separate small bowl, mix together the Parmesan and Romano cheeses. 15 ounces whole milk ricotta cheese, 1 large egg, 1/8 teaspoon ground nutmeg, 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. Sprinkle 1/3 cup Parmesan mixture over the sauce. 9-10 slices provolone cheese
• Top with 4 more noodles, the remaining sauce, 2 cups of mozzarella and the remaining Parmesan mixture.
• Preheat the oven to 375°F. Cover with foil sprayed with cooking spray and bake for 25 minutes. Uncover and bake for 30 minutes more, until the edges are bubbling, the cheese is browned in spots, and a knife slides easily through the center. Let the lasagna rest for 15 minutes before slicing so the layers set and the squares hold their shape.
• To make ahead, cover the assembled, unbaked lasagna with plastic wrap and refrigerate up to 24 hours. Remove from the fridge 45 minutes before baking, swap the plastic wrap for sprayed foil, and bake as directed. If the center is still cool when the timer goes off, give it 10 more minutes uncovered.