2 (28 oz.) cans tomatoes in tomato puree
3/4 tsp. crushed red pepper
1 tsp. sugar
1 clove garlic, minced
1 (1 lb.) pkg. lasagna noodles
1 egg
1 c. grated Parmesan cheese
1 (5 1/2 to 6 oz.) can tomato paste
1/2 tsp. salt
1 lb. lean ground beef
1 lb. bulk Italian sausage
1 (15 oz.) container Ricotta cheese
1 1/2 tsp. dried basil

Preheat oven to 325 degrees. In large saucepan, combine tomatoes, tomato paste, crushed red pepper, salt, and sugar. Bring to a boil, reduce heat and simmer, stirring occasionally to break up tomatoes, 35 minutes, until thick. Meanwhile, in large skillet over high heat, brown beef and garlic, stirring to break up beef. With slotted spoon, add beef mixture to tomato sauce. In same skillet over high heat, brown sausage, stirring to break up sausage, 8 to 9 minutes. With slotted spoon, remove and let drain on several layers of paper towels.

Cook lasagna noodles according to package directions. Drain in colander; rinse with cold water and place in single layer on several layers of paper towels. Let stand until ready to use.

In medium bowl, combine Ricotta cheese, egg, and basil; mix well. In 13 x 9 inch glass or metal baking pan, spread 1/3 sauce. Arrange a layer of noodles, and then spread 1/2 the Ricotta, 1/3 of the sauce, and 1/3 of the Parmesan cheese. Repeat for one more layer, finishing with a remaining layer of noodles, sauce, and Parmesan. Bake 45 to 50 minutes until bubbling hot. Let stand 5 minutes before serving. If desired, serve with tossed green salad and Italian bread. Makes 12 serving.