Prepare the Tomatoes and Cheese:

1. Open the cans of whole peeled tomatoes and transfer them to a large bowl or deep stock pot (I prefer the stockpot to limit splashes). Crush the tomatoes to your desired consistency using your hands or a potato masher. For a smoother sauce, blend the tomatoes with an immersion or regular blender. Set aside.
2. Grate the mozzarella and parmesan cheeses if not already done. Freshly grated cheese melts more evenly and provides better flavor and texture than pre-shredded cheese, which often contains anti-caking agents. However, pre-shredded cheese can be used for convenience if needed.

Making the Sauce:

1. Add the Italian sausage, ground beef, minced garlic, kosher salt, and fresh ground pepper in a large stockpot over medium-high heat.
2. Pour in the water and use a potato masher to break up the meat into a mushy ball of meat (see picture above).
3. Add the diced onions.  Stir to combine, and cook for about 10 minutes, stirring occasionally, until the meat is fully cooked.
4. Stir in the prepared tomatoes, dried basil, dried oregano, dried thyme (if you prefer using fresh herbs, see note #1 on the recipe card below), kosher salt, and freshly ground black pepper.
5. Reduce the heat to low and cover the pot with the lid ajar, leaving a small gap for steam to escape. This helps thicken the sauce while preventing it from splattering.  For a smoother sauce, use an immersion blender to blend the sauce to your desired consistency.

Prepare the Ricotta Filling and Noodles:

1. In a large mixing bowl, combine the ricotta cheese, grated mozzarella, eggs, and garlic powder. Mix until smooth and set aside.
2. Cook the lasagna noodles according to the box’s recommended time, minus 3 minutes, so they remain slightly firm.
3. Once cooked, drain as much hot water as possible, then cool the noodles by running cold water over them.
4. Carefully remove each noodle, pat dry with paper towels, and lay them on aluminum foil to prevent sticking. Removing excess moisture is crucial for controlling moisture in the final dish.

Assemble the Lasagna:

1. Preheat your oven to 375°F (190°C).
2. I used a 15 x 10 roasting pan.  Spray your pan with non-stick spray and spread 3 cups of sauce evenly across the bottom.
3. First Layer: Arrange lasagna noodles lengthwise along the pan. Spread a ½-inch thick layer of ricotta filling over the noodles.
4. Second Layer: Place another layer of noodles, over the ricotta cheese, widthwise, perpendicular to the first layer (see note #2 on the recipe card below). Add a light layer of sauce (about 2 cups) over the noodles, followed by about 3 cups of grated mozzarella cheese.
5. Third Layer: Arrange another layer of noodles lengthwise. Add another light layer of sauce (about 2 cups) and another layer of mozzarella cheese (about 3 cups).
6. Final Layer: Top with a final layer of noodles, spread a layer of sauce (about 2 cups), and finish with mozzarella cheese. Sprinkle freshly grated parmesan on top for added flavor.

Bake the Lasagna

1. Cover the baking dish with foil, ensuring it doesn’t touch the cheese to prevent sticking.
2. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
3. Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.