2 tbsp. olive oil
2 tbsp. vegetable oil
3/4 lb. top ground round
1/2 lb. Italian sausage, skinned and sliced
2 onions, finely chopped
2 cloves garlic, minced
5 tomatoes, peeled and coarsely chopped or 1 (1 lb. 3 oz.) can Italian tomatoes
2 (8 oz.) cans tomato sauce
3 tbsp. sugar
1/2 tbsp. salt
1 tbsp. fresh oregano or 1 tsp. dried
1/2 c. grated Parmesan cheese
1 tbsp. fresh basil or 1 tsp. dried
1/4 tsp. freshly ground pepper
1/2 lb. lasagna noodles
1 lb. Ricotta cheese
1 lb. Mozzarella cheese, grated
1/4 lb. grated Parmesan cheese

Heat the olive oil and vegetable oil in a heavy saucepan. Add the beef and sausage and saute until browned. Add onions and garlic; saute for 3 minutes more. Add tomatoes, tomato sauce, sugar, salt, oregano, basil 1/2 cup Parmesan, and pepper; mix well. Bring to a boil; reduce heat and simmer slowly for 2 hours, stirring occasionally. When the sauce is almost finished, fill a large kettle with water, salt, and a tablespoon of vegetable oil. Bring to a boil and add the lasagna noodles, 2 at a time. Let the water come to a boil again after each addition. Simmer for 15 minutes, then drain and rinse with hot water.

In the bottom of a greased 13 x 9 x 2 inch baking dish, put a thin layer of sauce, then a layer of noodles and then a layer of the cheeses. Repeat these layers twice, ending with a layer of sauce and sprinkle with Parmesan cheese.

Bake at 350 degrees for 40 minutes and let stand for 15 minutes before serving. Makes 8 servings.