1 lb. sweet or hot Italian sausage (5 links)
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
4 c. canned tomatoes, undrained; or 1 can (2 lb. 3 oz.) Italian style tomatoes
2 cans (6 oz. size) tomato paste
1 tbsp. salt
12 curly lasagna noodles (3/4 of 1 lb. pkg.)
1 container (15 oz.) Ricotta or cottage cheese, drained
1 egg
1/2 tsp. salt
3/4 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) grated Parmesan cheese (3/4 c.)

1. Remove sausage meat from outer casings; chop the meat. In 5 quart Dutch oven, over medium heat, saute sausage, beef (break up beef with wooden spoon), onion and garlic, stirring frequently, until well browned, 20 minutes.

2. Add sugar, 1 tablespoon salt, the basil, fennel, pepper and half the parsley; mix well. Add tomatoes, tomato 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.

3. In 8 quart kettle, bring 3 quarts 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.

4. Preheat oven to 375 F. In medium bowl, combine Ricotta, egg, remaining parsley and salt; mix.

5. In bottom of 13x9x2 inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna, lengthwise and overlapping, to cover. Spread with half of Ricotta mixture; top with third of Mozzarella. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. Cover with foil, tucking around edge.

6. Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer, or until bubbly. Cool 15 minutes before serving.

Makes 8 servings.