1 lb. sweet or hot Italian sausage
1/2 lb. ground beef
1/2 c. chopped onion
2 cloves garlic, chopped
2 tbsp. sugar
Salt to taste
1 1/2 tsp. basil
1/2 tsp. fennel seed
1/4 tsp. pepper
1/2 c. chopped parsley
4 c. canned tomatoes (#2 can)
2 (6 oz.) cans tomato paste
12 lasagna noodles
1 (15 oz.) ricotta cheese
1 egg
3/4 lb. Mozzarella cheese, thinly sliced
1 (3 oz.) jar Parmesan cheese

Saute meat, onion and garlic until browned. Add sugar, basil, fennel seed, salt and pepper and 1/2 of parsley. Mix well.

Add tomatoes, paste and 1/2 cup water. Bring to boil, reduce to simmer, cover and stir occasionally until thick, about 1 hour.

Boil lasagna noodles 10 minutes. Rinse in cold water and dry on paper towels.

Preheat oven to 365 degrees. In bowl combine ricotta cheese and egg, salt and parsley. Mix well.

In bottom of 13"x9"x2" baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna noodles, lengthwise, overlapping to cover. Spread with 1/2 ricotta cheese mixture. Top with 1/3 Mozzarella cheese and spoon 1/2 cup sauce over cheese. Sprinkle with Parmesan cheese. Repeat, ending with 1/2 cup of sauce sprinkled with Parmesan cheese. Spread with remaining sauce, top with rest of Mozzarella cheese and Parmesan cheese. Cover with foil and bake 25 minutes. Remove foil and bake, uncovered 25 minutes longer. Cool 15 minutes before serving.