Mohr Lasagna
This recipe makes the most amazing lasagna I've ever tasted. I admit that the process is a bit time consuming but all of the labor involved is definitely worth it. I've entertained over 100 friends and family with this meal and always get rave reviews. Fennel, FRESH herbs and simmering for hours is what really makes the sauce in my opinion so if you change anything - please remember not to remove the fennel and ALWAYS use FRESH herbs! If you do choose to use this recipe, please let me know what you think!
Enjoy :)

Prep & Cook Time: About 2 days!
Servings: 12-14

Ingredients:
1 tbsp EVOO (extra virgin olive oil)
1.5 lb sweet Italian sausage (remove casing!)
2 lb lean ground beef
1 onion, minced
6 cloves garlic, crushed
16 oz crushed tomatoes
16 oz diced Italian tomatoes
16 oz tomato sauce
12 oz tomato paste
3 tbsp sun-dried tomatoes
½ cup red wine (fruity Merlot is perfect)
2 tbsp brown sugar
1 cup FRESH basil
½ tsp FRESH oregano
½ tsp FRESH thyme
4 tbsp FRESH parsley
1 tsp Italian seasoning
½ tsp cinnamon
1 tsp fennel seed
Dash of nutmeg
½ tsp ground black pepper
12 lasagna noodles
32 oz ricotta cheese
2 eggs
1 lb mozzarella cheese, shredded
1 cup Parmesan/Romano cheese, grated

Directions:
1. In a deep frying pan add 1 tbsp of EVOO and cook garlic and onion until soft, set aside. Add sausage and beef to the pan and cook on high to brown the meat.
2. Transfer browned meat to crock-pot and stir in onion, garlic, crushed tomatoes, tomato paste, tomato sauce, diced Italian tomatoes, sun-dried tomatoes and red wine. Season with cinnamon, sugar, basil, fennel, Italian seasoning, pepper, oregano, thyme, 2 tbsp parsley, red pepper flakes and simmer for 6-8 hours stirring occasionally.
note: If you do not own a crock pot, using a Dutch oven or large pot works just fine just need to watch the sauce more.
3. Once sauce is almost done, lay out 12 lasagna noodles flat on a large roasting pan covered with hot water for 30 minutes. Once done, drain pan and rinse noodles with cold water.
4. In a mixing bowl combine ricotta, nutmeg, 1/2 cup parmesan & Romano cheese, eggs and remaining parsley.
5. To assemble spread meat sauce in bottom of a DEEP 9x13 inch baking dish. Arrange noodles lengthwise over meat sauce. Spread with ricotta cheese mixture. Top with mozzarella. Repeat until you reach the top of the pan and finish off with remaining parmesan & Romano cheese.
6. Cover assembled lasagna dish with plastic wrap and stick it in the fridge overnight.
7. Next day, preheat oven 350 degrees and spray side of foil that will touch lasagna with cooking spray to prevent sticking and cover pan with the foil. Let lasagna dish sit out on the counter for an hour before putting it in the oven. Bake for one hour, remove foil and bake an additional 10-15 minutes. Cool for 15 minutes before serving.

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