MEAT SAUCE:

1 lb. mild Italian sausage
1 lb. hot Italian sausage
1 lb. ground beef
1 c. finely chopped onion
4 cloves garlic, crushed
2 (2 lb. 3 oz.) cans Italian style tomatoes
4 (6 oz.) cans tomato paste
1/4 c. sugar
1 tbsp. salt
1 tbsp. dried basil
1 1/2 tsp. fennel seed in 1/2 tsp. pepper
1/2 c. chopped parsley

Remove sausage from casing; chop meat coarsely. In 5 quart Dutch oven saute sausage, beef, onion, garlic (medium heat) until well browned (approximately 20 minutes). Add sugar, salt, spices, parsley and mix well. Add tomatoes (with liquid), tomato paste, 1 c. water. Mash tomatoes with a wooden spoon. Bring to boil, reduce heat, simmer (covered and stirring occasionally) for 1 1/2 hours.

1 lb. box lasagne noodles

RICOTTA FILLING:

3 (15 oz.) containers Ricotta or cottage cheese (drained)
2 eggs
1 tsp. salt
1/2 lb. Mozzarella cheese, grated
1/4 c. chopped parsley

Combine in large bowl. Mix well and set aside.

Cook lasagne noodles as directed, drain, rinse and pat dry. In one 12 x 15 - 7 quart capacity dish, spoon 3-4 cups sauce. Layer lasagne noodles over sauce. Spread layer of Ricotta filling evenly over noodles. Repeat using up ingredients, ending with sauce. Sprinkle Parmesan and grated Mozzarella on top. Bake at 375 degrees, covered with foil, 40 minutes. Uncover, bake an additional 10 minutes.