1 lb. sweet or hot Italian sausage
1/2 lb. ground beef
1/2 c. finely chopped onions
2 cloves garlic, crushed
2 tbsp. sugar
1 tbsp. salt
1 1/2 tsp. basil leaves
1/2 tsp. fennel seed
1/4 tsp. pepper
1/4 c. chopped parsley
1 can (2 lb., 3 oz.) Italian tomatoes, undrained
2 cans (6 oz.) size tomato paste
1 tbsp. salt
12 curly lasagna noodles (3/4 of 1 lb. pkg.)
1 ctn. (15 oz.) ricotta or cottage cheese, drained
1 egg
1/2 tsp. salt
3/4 lb. Mozzarella cheese, thinly sliced
3/4 c. or 1 jar, (3 oz.) grated Parmesan cheese

In 5 quart dutch oven, over medium heat saute sausage, beef, onions, and garlic, stirring frequently until well browned (20 minutes).

Add sugar, 1 tablespoon salt, the basil leaves, fennel seed, pepper, and half the parsley. Mix well. Add tomatoes, tomato paste and, and cup water, mashing tomatoes. Bring to boiling, reduce heat, simmer covered, and stirring occasionally until thickened. 1 1/2 hours.

In 8 quart kettle, bring 3 quart water and 1 tablespoon salt to boiling. Add lasagna, 2 to 3 at a time. Return to boiling, boil uncovered and stirring occasionally, 10 minutes or just until tender. Drain in colander, rinse under cold water. Dry lasagna on paper towels.

Preheat oven to 375 degrees. In medium bowl, combine cottage cheese, egg, remaining parsley and salt. Mix well. In bottom of 13 x 9 x 2 inch pan, spoon 1 1/2 cups of sauce. Layer with 6 lasagna noodles lengthwise and overlapping to cover. Spread half the cottage cheese mixture, top with 1/3 of Mozzarella cheese. Spoon 1 1/2 cups sauce over cheese, sprinkle with 1/4 cup of Parmesan cheese. Repeat. Top with rest of Mozzarella and Parmesan cheese. Cover with foil. Bake 25 minutes, remove foil, bake uncovered 25 minutes longer. Makes 8 servings.