Here's the basic list of ingredients: sausage, ground beef, garlic, onion, parsley, sugar, basil, salt, whole OR diced canned tomatoes, canned tomato sauce OR paste, ricotta, egg, Parmesan, mozzarella, oregano, and lasagna noodles.
Top with mozzarella. How much? Eh, however much you like. Probably about 2/3 of a cup or so.
This lasagna is relatively dry, without a lot of extra sauce. If you like a "wetter" sauce, feel free to throw in additional tomato sauce (or paste and water) and increase the seasonings slightly. (The sauce will also be much wetter if you use less meat.) Again, this is really a base recipe which is a good jumping-off point to adjust however you prefer. You can substitute fresh herbs for dried, change or adjust the seasonings to suit your taste, use more or less garlic or onion or cheese.
Here's the recipe I started with, along with my notes on the changes I made:
½ lb. Italian sweet sausage, removed from casing and crumbled (I use a full pound)
½ lb. ground beef (I use a full pound)
3 cloves garlic, chopped fine (or 3 tsp minced garlic)
1 medium onion, chopped (or about 1 cup frozen onion)
2 tbsp parsley
1 tsp sugar (increase slightly if using tomato paste)
1 tsp basil
½ tsp salt (increase slightly if using tomato paste)
1 (16 oz.) can whole or diced tomatoes, undrained (plain or with added garlic/onion/herbs)
1 (15 oz.) can tomato sauce (or use a small can of tomato paste and 2/3-1 cup water)
16 oz. ricotta
1 egg (optional)
¼ c. grated (or shredded) Parmesan
1 tbsp parsley
1-1/2 tsp oregano
2 c. shredded mozzarella
¼ c. Parmesan
12 lasagna noodles, cooked or uncooked
Cook sausage, beef, garlic and onion till browned; drain fat. Stir in parsley, sugar, basil, salt, tomatoes, and tomato sauce (or tomato paste and water). Break up tomatoes if needed. Heat to boiling, stirring occasionally. Reduce heat and simmer 45 minutes. Combine ricotta, egg, Parmesan, parsley, and oregano in a large bowl. Spread 1 c. sauce in ungreased 9x13” pan, top with 4 noodles. Spread with 1 c. ricotta mixture and 1 c. sauce. Cover with 2/3 c. mozzarella and 4 more noodles, then the rest of the ricotta mixture, 1 c. sauce, 2/3 c. mozzarella, and 4 more noodles. Finish with the rest of the sauce, the rest of the mozzarella, and Parmesan. Bake uncovered at 350 for 45 minutes. Let sit for 15 minutes before cutting.
It's especially good served with fresh crusty bread, a green salad, and a nice hearty red wine.