1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions
1 In a Dutch oven, cook sausage, ground beef, onion, and
garlic over medium heat until well browned. Stir in crushed
tomatoes, tomato paste, tomato sauce, and water. Season with
sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon
salt, pepper, and 2 tablespoons parsley. Simmer, covered,
for about 1 1/2 hours, stirring occasionally.
2 Bring a large pot of lightly salted water to a boil.
Cook lasagna noodles in boiling water for 8 to 10 minutes.
Drain noodles, and rinse with cold water. In a mixing bowl,
combine ricotta cheese with egg, remaining parsley, and 1/2
teaspoon salt.
3 Preheat oven to 375 degrees F (190 degrees C).
4 To assemble, spread 1 1/2 cups of meat sauce in the
bottom of a 9×13 inch baking dish. Arrange 6 noodles
lengthwise over meat sauce. Spread with one half of the ricotta
cheese mixture. Top with a third of mozzarella cheese slices.
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle
with 1/4 cup Parmesan cheese. Repeat layers, and top with
remaining mozzarella and Parmesan cheese. Cover with foil: to
prevent sticking, either spray foil with cooking spray, or
make sure the foil does not touch the cheese.
5 Bake in preheated oven for 25 minutes. Remove foil, and
bake an additional 25 minutes. Cool for 15 minutes before serving.