1 lb. ground beef
1/2 - 1 lb. Italian sausage
6 oz. ground lean pork
3/4 c. chopped onion
1 clove garlic
1 (1 lb.) can tomatoes
1 (15 oz.) can tomato paste
2 tbsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. thyme
2 tbsp. sugar
1 tsp. salt
1 tsp. basil leaves
3 c. (2 - 12 oz. cartons) Ricotta cheese
1/2 c. grated Parmesan
1 tbsp. parsley flakes
1 1/2 tsp. salt
1 tsp. oregano leaves
1 (8 oz.) pkg. lasagne noodles, cooked & well drained
3/4 lb. Mozzarella cheese, shredded
1/2 c. grated Parmesan

Cook and stir ground beef, ground pork, sausage, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off fat.

Add tomatoes and break up with fork. Stir in tomato paste, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

Heat oven to 350 degrees. Mix ricotta cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoon salt and oregano. Reserve 1/2 cup meat sauce for thin top layer.

In ungreased baking pan, 13"x9"x2", layer 1/4 each of the noodles, remaining meat sauce, Mozzarella cheese and Ricotta cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. (If desired, lasagne can be covered and refrigerated several hours at this point.)

Bake, uncovered 45 minutes. (Allow an additional 10 to 15 minutes if lasagne has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven. Serves 12, 3" square per serving.