• Gather together everything you will need first, to make the process easier.
• Cook the Lasagna Noodles
• Cook the lasagna noodles in a pot of salted water until al dente (slightly undercooked). Rinse in cold water and set aside.
• Spray a deep 9"x13" baking dish with cooking spray.
• Heat oven to 375° F.
• Make the Meat Mixture
• Meanwhile, in a saucepan or large skillet over medium-high heat, add the oil and the onion. Cook until onion is soft.
• Add the sausage and ground beef or turkey. Cook, breaking up the meat, until mostly done. Drain if there is excess grease.
• Add the garlic and stir.
• Add the Italian seasoning, basil, salt, and pepper. Stir.
• Reduce the heat to medium-low and add the tomato paste. Stir well. Then add the tomato sauce and crushed tomatoes. Stir and let mixture come to a very low simmer.
• Stir in the water and sugar. Stir well.
• Turn off the heat and remove pan from heat.
• Make the Cheese Mixture
• To a mixing bowl, add the ricotta cheese, egg, ¼ tsp Kosher salt, and ¼ cup parmesan cheese. Mix together well. Set aside.
• Assemble the Lasagna
• Add 1 ½ cups of the meat sauce to the bottom of the baking dish.
• Layer 5 lasagna noodles, slightly overlapping, in the bottom of the baking dish. You may need to have 4 horizontal and 1 vertical. However they fit best.
• Spread ⅓ of the cheese mixture over the noodles.
• Sprinkle 1 cup of the shredded mozzarella over the cheese mixture.
• Spread 2 cups of the meat sauce over the mozzarella.
• Add another layer each of noodles, ⅓ of cheese mixture, 1 cup mozzarella, and half of remaining meat sauce.
• Add a final layer each of noodles, remaining ⅓ of cheese mixture, then the remaining meat sauce.
• Sprinkle the remaining mozzarella over the top, along with the ¾ cup Parmesan cheese.

Cook the Lasagna

• Cover with foil that has been sprayed with nonstick cooking spray.
• Bake for 45 minutes covered, then remove the foil and bake for another 15 minutes, or until the cheese is melted.
• Let stand about 10 minutes before slicing and serving.