3 lb. ground beef
4 Italian sausages
2 c. chopped onion
2 cloves garlic, minced
2 (1 lb. 12 oz.) cans tomatoes
2 (15 oz.) cans tomato sauce
3 tbsp. parsley flakes
2 tsp. salt
2 tsp. crushed basil
2 cartons Ricotta cheese (approximately 2 lb.)
1 c. grated Parmesan cheese
2 tbsp. parsley flakes
2 tsp. salt
2 tsp. crushed oregano
16 oz. lasagne noodles, cooked and drained
1 1/2 lb. Mozzarella cheese, shredded
1 c. grated Parmesan cheese

Cook and stir ground beef, sausage (remove casing), onion and garlic in heavy saucepan until browned and onion is tender. Drain off fat. Add tomatoes and break up with fork. Stir in tomato sauce, 3 tablespoons parsley flakes, 2 teaspoons salt and the basil. Simmer uncovered 1 hour or until sauce is as thick as spaghetti sauce.

Heat oven to 350 degrees. Mix Ricotta cheese, 1 cup Parmesan cheese, 2 tablespoons parsley flakes, 2 teaspoons salt and the oregano. In 2 oblong baking pans 13 x 9 1/2 x 2-inches each, layer half each of drained noodles, sauce, Mozzarella cheese and Ricotta cheese mixture. Repeat, reserving enough sauce for thin top layer. Spread sauce over top; sprinkle with 1 cup Parmesan cheese. Bake uncovered 45 minutes. Let stand 15 minutes after removing from oven.