1 lb. Italian sausage
1/2 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced
28 oz. can tomatoes, UNDRAINED, cut up
12 oz. tomato paste
4 oz. can mushroom stems & pieces
2 tsp. sugar
2 tsp. + 1/2 tsp. salt
1 1/2 tsp. basil
1/2 tsp. fennel seeds
1/4 tsp. pepper
1/2 lb. lasagne noodles
15 oz. Ricotta cheese
1 egg, beaten
1 tbsp. parsley flakes
4 c. shredded Mozzarella cheese
3/4 c. grated Parmesan cheese

Cook sausage, ground beef, onion and garlic in large skillet over medium high heat until sausage is no longer pink and onion is tender. Stir in tomatoes, tomato paste, mushrooms, sugar, 2 teaspoons salt, basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat and simmer, uncovered, about 20 minutes.

Cook and drain lasagne.

Preheat oven to 350 degrees. Combine Ricotta, egg, parsley and 1/2 teaspoon salt.

In a 13"x9" pan, place 1 1/2 cups meat sauce, then 1/3 each of lasagne, remaining meat sauce, Ricotta mixture, Mozzarella and Parmesan cheese. Repeat. Cover with foil. Bake 25 minutes. Uncover and bake 20 minutes more, or until heated through. Let stand 10 minutes before cutting. Serves 8 to 10.