1 lb. sweet Italian sausage (casings removed)
1 lb. hot Italian sausage (casings removed)
1 lb. ground beef, lean
1 c. finely chopped onions
4 cloves garlic, crushed
1/4 c. sugar
Salt
1 tbsp. dried basil leaves
1 1/2 tsp. fennel seed
1/2 tsp. pepper
1/2 c. chopped parsley
2 (2 lb. 3 oz.) cans Italian style tomatoes
4 (6 oz.) cans tomato paste
1 lb. curly lasagne noodles
1/2 lb. Mozzarella cheese, grated
1/2 c. grated Parmesan cheese
15 oz. Ricotta cheese

In a heavy, large Dutch oven or skillet over medium heat, saute sausage, beef (broken up with a wooden spoon), onion and garlic, stirring frequently until well browned. Drain drippings from meat before adding onion and garlic. Add sugar, 1 tablespoon salt, the basil, fennel, pepper and chopped parsley; mix well. Add undrained tomatoes, tomato paste and 1 cup water, mashing tomatoes with wooden spoon. Bring to boiling; reduce heat and simmer, covered and stirring occasionally, until thick, about 1 1/2 hours.

Cook lasagne noodles until limp, but not fully cooked. I use a roasting pan that can go on the stove top for cooking the noodles. Drain the noodles thoroughly and place separately on a towel to dry completely.

In a separate large bowl, mix the three cheeses together. Or, if you wish, you may mix only the Parmesan and Mozzarella together and use the Ricotta along with these when layering.

In the bottom of a large casserole (12 x 15 inch) spoon enough sauce to cover well, then a double layer of noodles, then a layer of cheeses (this layer should include all three cheeses, however you choose to put them in). Continue this layering, ending with sauce. Cover with foil and cook in a preheated 375 degree oven for 40 minutes, remove foil and cook another 15 minutes. Cool slightly before serving.

This recipe freezes well; freeze before cooking. May go from freezer to oven (350 degrees for 1 hour and 15 minutes).