1/2 lb. lasagne
1 lb. Italian sausage
1/2 lb. ground beef
1 c. chopped onion
3/4 c. chopped green pepper
3/4 c. chopped celery
2 cloves minced garlic
2 tsp. sugar
2 tsp. brown sugar
1 tbsp. salt
1 1/2 tsp. basil leaves
1/2 tsp. fennel seed
1/4 tsp. pepper
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
1 egg, beaten
1 (15 oz.) container Ricotta cheese
1 tbsp. dried parsley flakes
1/2 tsp. salt
1 lb. Mozzarella cheese, grated
3/4 c. Parmesan cheese, grated

Cook lasagne in 4 quarts boiling water for 12-15 minutes. Drain and rinse in cold water.

Cook Italian sausage and ground beef, drain excess fat. Add onion, green pepper, celery and garlic; stir and cook 5 minutes. Add sugar, brown sugar, salt, basil, fennel, pepper, tomato paste and tomatoes; simmer 20 minutes.

Combine egg, Ricotta, parsley and salt.

In bottom of a 13x9 inch baking dish, spoon about 1 1/2 cups of meat sauce. Layer 1/2 of the lasagne, 1/3 of the meat sauce, 1/3 of the Ricotta, 1/3 of the Mozzarella and 1/3 of the Parmesan. Repeat layering until gone. Cover with foil. Bake in 375 degree oven for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting. Makes 8-10 servings.