• 3/4 lb Ground Beef 
• 1 lb Italian Sausage, Hot/Sweet 
• 1/2 c Onion, Chopped 
• 2 ea chopped Garlic Cloves
• 2 tb Sugar
• 1 tb Salt 
• 2 ts Basil Leaves, crushed 
• 1/2 c Chopped Parsley 
• 4 c canned Tomatoes
• 12 oz Tomato Paste 
• 12 ea Lasagna Noodles 
• 15 oz Ricotta or Cottage Cheese 
• 1 ea Egg 
• 1/2 ts Salt 
• 3/4 lb Mozzarella Cheese, 
  Sliced Thin 
• 3 oz Parmesan Cheese, Grated 

Directions

Remove sausage meat from outer casings and chop up the sausage. In a 5-quart Dutch Oven and over medium heat, sauté sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned. Add sugar, basil, pepper, and half the parsley; mix well. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon.

Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. 1 1/2 hours. 

In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are al dente (do not over cook as they will finish cooking in the oven). 

Drain and rinse under cold water. Dry lasagna on paper towels. Preheat oven to 375 degrees. In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley; mix well. 

Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan.

Repeat layering, starting with the remaining half of the 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 and tuck it around the edges of the baking dish. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Lasagna begins to bubble. Let rest for 15 minutes before to serving.