1 egg, beaten
3 1/2 lb. ground beef (chuck)
1 1/2 lb. Bob Evans sausage
3 c. onions, chopped
1 tbsp. sugar
4 tbsp. Italian seasoning
2 lg. cans tomato paste
1 1/2 qt. tomato puree
1 lb. ricotta cheese
3 cloves garlic, minced
2 lg. Mozzarella, shredded
2 lb. Monterey Jack, shredded
1 lg. box lasagna noodles

Brown sausage and ground chuck with onions until brown; drain. Combine the garlic, sausage, seasoning, tomato puree, tomato paste, and cook until heated through and sugar dissolved. Then add meat and simmer until desired consistency. Cook noodles as package directions, state until tender. Drain. Mix egg and ricotta cheese. Place some sauce and meat in bottom of 13 x 9 inch pan. Add a layer of noodles, then repeat once. Add 1/2 of ricotta cheese mixture, then 1/2 of Mozzarella and Jack cheeses. Add another layer of noodles, sauce, and cheeses. Top the last layer with grated Parmesan cheese.

Bake at 350 degrees for 40-50 minutes until cheese is melted and bubbly. Serves 6-8.