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

Preheat oven to 325 degrees. In large saucepan, combine first 5 ingredients. Bring to 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, 8-9 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 13x9 inch glass or metal baking pan, spread 1/3 of sauce. Arrange a layer of noodles and then spread 1/2 the Ricotta, 1/2 the sausage, 1/3 of sauce and 1/3 Parmesan cheese. Repeat for one more layer, finishing with a layer of noodles, sauce and Parmesan. Bake 45-50 minutes until bubbling hot. Let stand 5 minutes before serving. If desired, serve with tossed salad and Italian bread. Makes 12 servings.