1 lb. sweet or hot Italian sausage
1/2 lb. ground beef
1/2 c. finely chopped onion
2 crushed garlic cloves
2 tbsp. sugar
1 tbsp. salt
1 1/2 tsp. basil
1/2 tsp. fennel
1/4 tsp. pepper
1/4 c. chopped parsley
4 c. canned tomatoes, undrained
2 cans tomato paste
1 tbsp. salt
12 curly lasagna noodles
15 oz. Ricotta, drained
1 egg
1/2 tsp. salt
3/4 c. grated Parmesan
3/4 lb. Mozzarella, thinly sliced

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

In 8 quart kettle, boil 3 quarts water and 1 tablespoon salt. Add lasagna; boil 10 minutes. Drain, rinse in cold water. Dry. Preheat oven to 375 degrees. In medium bowl combine Ricotta, egg, remaining parsley, and salt; mix.

In bottom of 13 x 9 x 2 inch baking dish, spoon 1 1/2 cup sauce. Layer with 6 lasagna, spread with half of Ricotta mixture, top with third of Mozzarella. Spoon 1 1/2 cup sauce over, sprinkle 1/4 cup Parmesan. Repeat ending with 1 1 1/2 cup sauce and Parmesan. Spread with remaining sauce, top with rest of Mozzarella and Parmesan. Cover with foil tightly. Bake 25 minutes; remove foil, bake, uncovered 25 minutes more or until bubbly. Cool 15 minutes before serving. Serves 8.

Enjoy!