Lasagna

1 lb sweet Italian sausage

1 lb ground beef

1/2 cup minced onion

2 cloves minced garlic

1 can crushed tomatoes (28 oz)

2 cans tomato paste (6 oz each)

2 cans canned tomato sauce (6.5 oz each)

1/2 cup water

2 tbsp white sugar

1 1/2 tsp dried basil leaves

1 tsp Italian seasoning

1 tbsp salt

1/4 tsp ground black pepper

4 tbsp chopped fresh parsley

12 lasagna noodles

16 oz ricotta cheese

1 egg

1/2 tsp salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

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, Italian seasoning, 1 tbsp salt, pepper, and 2 tbsp parsley. Simmer covered stirring occasionally.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp salt.

Preheat oven to 375 degrees. Assemble by spreading 1 1/2 cups meat sauce in bottom of a 9X13 inch pan. 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. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.