Classic Meat Lasagna

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32 oz. ricotta cheese

1 Tbs. chopped fresh rosemary (you can substitute 2 tsp. dried, but fresh is best)

2 Tbs. plus 1/3 cup olive oil

1-1/2 cups freshly grated Parmigiano-Reggiano

2 Tbs. dried oregano

2 large onions, finely chopped

Four 28-oz. cans (or three 35-oz. cans) crushed tomatoes (about 14 cups total)

1-1/2 tsp. kosher salt

1-1/2 cups dry red wine (such as Chianti)

8 cloves garlic, peeled and slightly crushed

2 tsp. dried thyme

1 tsp. fennel seeds, crushed 

1 Tbs. granulated sugar or to taste

A large handful of fresh basil leaves, washed well and chopped

2 lb. mild (sweet) Italian sausage, casings removed and broken into pieces

2-1/2 lb. fresh mozzarella cheese, sliced as thinly as possible

1/2 tsp. freshly ground black pepper

1 lb. instant (no-boil) lasagna noodles

3 large eggs

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