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

Remove sausage meat from outer casing, chop the meat. In 5 quart Dutch oven, over medium heat, saute sausage, beef, onion, and garlic, stirring frequently, until well browned 20 minutes. Add sugar, basil, fennel, pepper and half the parsley, mix well. Add tomatoes, paste, and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to boiling, reduce heat, simmer, covered, and stirring occasionally, until thick, 1 1/2 hours.

In 8 quart kettle, bring 3 quart water and 1 tablespoon salt to boiling. Add lasagna, 2 or 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 ricotta, egg, remaining parsley, and salt; mix well. In bottom of 13 x 9 x 2 inch baking dish, spoon 1 1/2 cup sauce. Layers with 6 lasagna, lengthwise and over lapping to cover. Spread 1 1/2 cup sauce over cheese; sprinkle with 1/4 cup Parmesan. Repeat layering, starting with the 6 lasagna and ending with 1 1/2 cup sauce, sprinkle with Parmesan. Spread with remaining sauce, top with rest of Mozzarella and Parmesan. Cover with foil, bake 25 minutes, remove foil, bake uncovered 25 minutes longer or until bubbly. Cool 15 minutes before serving.