Place the San Giorgio lasagna pasta at the bottom of a large pan. Pour hot tap water over the pasta until fully submerged. Let it soak for 30 minutes. Drain and discard the water.

This soaking method softens the noodles and ensures even cooking in the oven.

Heat a large skillet over medium-low heat.

Add ground beef and sweet Italian sausage.

Break the meat into small pieces using a spoon.

Add minced garlic and chopped onion.

Cook until the meat is fully browned and onions are soft.

Now stir in:

Sugar

Fresh basil

Fennel seeds

Oregano

Salt and pepper

Add crushed tomatoes, tomato paste, tomato sauce, and white wine. Stir well.

Bring to a boil, then reduce heat to low. Let it simmer for up to 2 hours, stirring occasionally. This long simmer develops deep flavor.

In a mixing bowl, combine:

Ricotta cheese

Egg

Parsley

Salt

Nutmeg

Mix well until smooth. Refrigerate until ready to assemble.

Preheat oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

Spread 1 cup of meat sauce on the bottom.

Place 4 soaked lasagna noodles on top.

Spread 1/3 of the ricotta mixture.

Add 1/4 of the mozzarella slices.

Spread 1 1/2 cups of meat sauce.

Sprinkle 1/4 cup Parmesan cheese.

Repeat this layering process two more times.

Add remaining noodles.

Cover completely with 1 cup meat sauce.

Top with remaining mozzarella and Parmesan.

Cover loosely with aluminum foil.

Bake covered for 25 minutes.

Remove foil and bake another 25 minutes.

Cheese should be melted and golden brown.

Let the lasagna rest for 15 minutes before slicing. Serve hot.