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1
Heat a large skillet (cast iron works the best) over medium-high heat.
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2
Add lean hamburger and chicken sausage and cook for a few minutes.
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3
Add diced onion and zucchini to the meat and continue to cook until meat is thoroughly cooked through.
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4
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.
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5
Mix well and simmer on medium-low heat for about 5 minutes.
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6
Then add the jar of pasta sauce and the sugar.
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7
Stir and let simmer, uncovered, for about 20 minutes, stirring occasionally.
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8
Preheat oven to 350 degrees.
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9
Meanwhile, heat a large pasta pot with water to a boil.
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10
Add about 1/2 teaspoon of kosher salt and a drizzle of olive oil to the water.
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11
Add lasagna noodles and cook for about half the amount of time recommended on the box (probably 5 minutes total).
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12
Drain.
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13
In a medium-sized mixing bowl, blend together the ricotta cheese, remaining 1 teaspoon parsley, egg, and Parmesan cheese.
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14
Add salt to taste, if desired.
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15
To assemble, use a 9x13 baking dish lightly sprayed with nonstick cooking spray and lay 4 lasagna noodles lengthwise in the pan, overlapping the sides.
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16
Next, use about a third of the ricotta mixture and spread evenly on the noodles.
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17
Then sprinkle about 1/2 cup of the mozzarella cheese on top of the ricotta.
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18
Then spoon about a third of the meat mixture on top of the mozzarella.
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19
Then sprinkle another 1/2 cup of the mozzarella on top of the meat.
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20
Repeat layers two more times, ending with a good sprinkling of mozzarella on top of the meat.
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21
Cover pan with foil and place in a 350-degree oven for 20 minutes.
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22
Remove foil and then allow to cook for another 10 minutes or until hot and bubbly.
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23
Let sit for 5 minutes before serving.
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24
Enjoy!
