1/2 lb. pkg. lasagna
1 lb. Italian sausage
1/2 lb. ground beef
1 c. chopped onion
2 cloves minced garlic
2 tsp. sugar
1 tbsp. salt
1 tbsp. dried parsley
1 1/2 tsp. basil
1/2 tsp. fennel seeds
1/4 tsp. pepper
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
1 egg, beaten
1 (15 oz.) Ricotta or cottage cheese
1 tbsp. parsley flakes
1/2 tsp. salt
1 lb. Mozzarella cheese
3/4 c. Parmesan cheese

Prepare lasagna according to package directions. Drain. Cook sausage and ground beef; drain fat. Add onion and garlic. Stir and cook 5 minutes. Add next seven ingredients and simmer 20 minutes. Combine egg, Ricotta, parsley and salt.

In bottom of 13x9 pan spoon about 1 1/2 cups meat sauce. Layer 1/3 lasagna, 1/3 meat sauce, 1/3 Ricotta, 1/3 Mozzarella, 1/3 Parmesan. Repeat layers. Cover with foil. Bake 375 degrees for 25 minutes. Remove foil and bake another 25 minutes. Serve.