1 1/2 lbs. Italian sausage
1 1/2 lbs. ground beef
3 cloves finely diced garlic
3 med. finely chopped onions
2 tbsp. sugar
1 tbsp. salt
1-2 tsp. basil
1 tsp. fennel seed
2 tsp. oregano
1/4 c. chopped parsley
1 lg. green pepper, finely chopped
1 (15 oz.) carton Ricotta cheese (mix with 2 eggs)
1 lb. Mozzarella cheese
1 (28 oz.) can whole tomatoes
1 (18 oz.) can tomato sauce
Lasagna noodles to fill 9 x 13 inch pan

(Or 1 large container cottage cheese - omit with eggs).

Brown sausage and beef with onion, garlic and green peppers. Drain well, then add sugar, salt, pepper, basil, oregano, fennel seed and parsley to skillet. Also add tomatoes, tomato sauce and 1/2 cup water. Cover and bring to boil. Reduce heat and simmer for about 30 minutes.

Prepare noodles (boil), and preheat oven to 350 degrees. Spoon about 2 cups of sauce mixture into bottom of greased 9 x 1 inch pan. Layer noodles (overlapping) sauce and cheeses, alternating until pan is full.

Bake 50-60 minutes and let stand about 15 minutes before cutting and serving. Meat sauce is best prepared the day before, and can be kept frozen for several months. This recipe usually feeds 6-8 people, but ingredients can be increased easily to accommodate more servings.