Directions:

1. Heat a large saucepan or Dutch oven on a medium high heat setting. Once the pan is hot, add the ground beef and sausage, breaking up the meat into pieces and allowing to sear for 1-2 minutes before adding the chopped onions to the pan. Once the meat is no longer pink and the onions are translucent, add the minced garlic and cook for 1 min. Drain the grease, remove the mixture from the pan and set aside. Put the pan back on the stove on medium high heat (Do not rinse the pan).
2. Add the tomato paste to the pan and cook for 30 seconds – 1 minute. Add the 1 cup of red wine to the pan to deglaze and boil off the alcohol from the wine ~ 1-2 minutes. Reduce to medium heat and add the pureed and crushed tomatoes, and 1 cup of beef broth; mix everything well. Add the meat mixture back into the tomato sauce along with the shredded carrots, the herbs, seasoning, and sugar (save the parmesan and cream for later). Reduce to a simmer and let cook for 5 hours (use the other cup of beef broth if the meat sauce is getting to dry)
3. To prepare the cheese mixture, in a big bowl add all of the ricotta and half of the mozzarella and parmesan to the bowl. Next add the egg, parsley and seasoning, mix well and set aside.
4. 15 minutes before the meat sauce is done simmering, add and mix in the heavy cream and parmesan. Taste and add more seasoning as necessary.
5. Cook your lasagna noodles according to pasta directions then allow to cool slightly before assembling the lasagna.
6. Preheat the oven to 375 Fahrenheit. Grab your deepest casserole pan/dish. Ladle ~1-2 cups of meat sauce onto the bottom of the pan, enough to cover the bottom. Next add your lasagna noodles side by side in the pan, covering the meat sauce on the bottom. Add about 1/3 of the cheese mix and 1-2 cups of meat sauce. Repeat the layers 2 more times. Top off with the remaining meat sauce and the remaining 2 cups of mozzarella and ½ cup of parmesan.
7. Cover the dish with aluminum foil and bake for 30 minutes or until the cheese is nicely melted on top. Remove the foil and broil on low for 1-2 minutes or until the cheese on top is bubbling. Remove from the oven and let cool for 20 minutes (this lets the lasagna settle and hold its layers and shape better when serving)

*Cook’s note*:  I recommend using salt-free processed goods for this recipe, otherwise adjust your salt seasoning amount.

Hope you enjoy!