1/2 lb. uncooked lasagna noodles
1 lb. bulk Italian sausage
1/2 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced
1 c. tomatoes, cut up (undrained)
2 c. tomato paste
2 tsp. sugar
2 1/2 tsp. salt
1 1/2 tsp. dried basil
1/2 tsp. fennel seeds
1/4 tsp. pepper
15 oz. Ricotta cheese
1 egg, beaten
1 tbsp. parsley flakes
1 c. chopped pepperoni
4 c. shredded Mozzarella cheese
3/4 c. grated Parmesan cheese

Prepare lasagna noodles according to package directions; drain. Cook sausage, ground beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender. Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the salt, basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes.

In small bowl, blend Ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Spoon 1 1/2 cups of meat sauce into 13 x 9-inch baking dish. Layer 1/3 each of the lasagna, remaining meat sauce, Ricotta mixture, pepperoni, Mozzarella and Parmesan cheese into dish. Repeat layers. Cover with foil.

Bake at 375°F for 25 minutes. Let stand about 10 minutes before cutting.

Makes 8 to 10 servings.