3 qts. water
2 tsp. salt
1 tbsp. vegetable oil
8 oz. lasagna noodles

1 lb. ground beef
2 mild Italian sausage links (casings removed)
1 tbsp. olive oil
1 med. onion, finely diced
1 clove garlic, minced
1 (28 oz.) can peeled Italian tomatoes
1 (6 oz.) can tomato paste
1/2 tsp. crumbled dried oregano
1/2 tsp. crumbled dried sweet basil
1 tsp. sugar

8 oz. Ricotta or pot cheese
8 oz. Mozzarella cheese, thinly sliced
1/2 c. freshly grated Parmesan cheese

Prepare pasta. Combine water and salt in large kettle. Float oil on surface of water; bring to boil. Slowly add noodles, a few at a time; cook 15 minutes. Drain; rinse with cold water. Arrange on toweling to drain.

Meanwhile, prepare sauce. Brown beef and sausages in large skillet. Remove from pan; pour off drippings.

Add oil to skillet; saute onion and garlic over low heat 5 minutes. Add tomatoes, broken up with fork, tomato paste and seasonings. Stir well; add meat to sauce. Cook over low heat 40 minutes or until thick.

Lightly grease 13x9x2 inch baking dish. Ladle approximately 3/4 cup sauce into pan. Top with 1/3 of noodles. Dot with 1/2 the Ricotta and remaining Ricotta and Mozzarella. Top with more sauce; add remaining noodles. Top with remaining sauce; sprinkle with Parmesan cheese. Bake at 350 degrees F. 30 minutes or until heated through. Yield 6 servings.