1 lb. sweet Italian sausage
1/2 lb. ground beef
1/2 c. chopped onions
2 cloves garlic, crushed
2 tbsp. sugar
1 tbsp. salt
1 1/2 tsp. dried basil leaves
1/2 tsp. fennel seed
1/4 tsp. pepper
1/4 c. chopped parsley
4 c. canned tomatoes, undrained or 1 can Italian style tomatoes, 2 lb. 3 oz.
2 cans (6 oz.) tomato paste
1 tbsp. salt
12 curly lasagna noodles
1 (15 oz.) ricotta cheese
1 egg (1/2 tsp. salt)
3/4 lb. mozzarella cheese, thinly sliced
1 jar grated Parmesan cheese (3/4 c.)

Remove sausage from outer castings; chop the meat. In 5 quart Dutch oven, over medium heat, saute sausage, beef, onion and garlic. Stir frequently until well browned, 20 minutes. Add sugar 1 tablespoon salt, the basil, fennel, pepper and half of parsley; mix well. Add tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick, 1 1/2 hours.

In 8 quart kettle bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling; boil uncovered stirring occasionally; 10 minutes or until tender. Drain in colander rinse under cold water. Dry lasagna on paper towels. Preheat oven to 375 degrees.

In medium bowl combine ricotta, egg remaining parsley and salt; mix well. In bottom of 13 x 9 x 2 inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna, lengthwise and overlapping, to cover. Spread with half ricotta mixture; top with third of mozzarella. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce, sprinkled with Parmesan. Spread with remaining sauce; top with rest of mozzarella and Parmesan. Cover with foil; bake 25 minutes; remove foil. Bake uncovered 25 minutes longer or until bubbly. Cool 15 minutes before serving. Serves 8.