My Lasagna

Heat a large skillet (cast iron works the best) over medium-high heat. Add lean hamburger and chicken sausage and cook for a few minutes. Add diced onion and zucchini to the meat and continue to cook until meat is thoroughly cooked through.
Add drained petite cut diced tomatoes, garlic, basil, 1 teaspoon of the parsley, about 1/4 to 1/2 teaspoon kosher salt (or basically to taste) and fresh ground black pepper, to taste, if desired. Mix well and simmer on medium-low heat for about 5 minutes.

Then add the jar of pasta sauce and the sugar. Stir and let simmer, uncovered, for about 20 minutes, stirring occasionally.

Preheat oven to 350 degrees.

Meanwhile, heat a large pasta pot with water to a boil. Add about 1/2 teaspoon of kosher salt and a drizzle of olive oil to the water. Add lasagna noodles and cook for about half the amount of time recommended on the box (probably 5 minutes total). Drain.

In a medium-sized mixing bowl, blend together the ricotta cheese, remaining 1 teaspoon parsley, egg, and Parmesan cheese. Add salt to taste, if desired.

To assemble, use a 9×13 baking dish lightly sprayed with nonstick cooking spray and lay 4 lasagna noodles lengthwise in the pan, overlapping the sides.

Next, use about a third of the ricotta mixture and spread evenly on the noodles. Then sprinkle about 1/2 cup of the mozzarella cheese on top of the ricotta. Then spoon about a third of the meat mixture on top of the mozzarella. Then sprinkle another 1/2 cup of the mozzarella on top of the meat.

Repeat layers two more times, ending with a good sprinkling of mozzarella on top of the meat. Cover pan with foil and place in a 350-degree oven for 20 minutes. Remove foil and then allow to cook for another 10 minutes or until hot and bubbly.

Let sit for 5 minutes before serving. Enjoy!