Lasagna

1 lb regular or sweet Italian sausage
3/4 lb lean ground beef
1/2 minced onion
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz ) cans canned tomato sauce
1/2 c water
2 tbsp white sugar
1 1/2 tsp dried basil leaves
3/4 tsp fennel seeds
1 tsp Italian sasoning
2 tsp salt
1/4 tsp ground black pepper
5 tbsp chopped fresh parsley
9 long lasagna noodles
16 oz ricotta cheese
1 egg
3/4 lb grated mozzarella cheese
3/4 grated Parmesan cheese

1. In a large pot, saute onion and garlic over meduum heat until onion is translucent. Add sausage & ground beef, cook until browned. Stir in crushed tomatoes, tomato paste, tomato sauce & water. Season with sugar, basil, fennel seeds, Italian seasoning, 2 tsp salt, pepper & 3 tbsp parsley. Simmer, covered, for about 1 1/2 hours. Stir occasionally.

2. Bring a larg pt of lightly salted water to a boil. Cook lasagna noodles in a boiling water for 8-10 mins. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg & remaining parsely.

3. Preheat oven to 375 degrees F.

4. To assemble, spray the bottom & sides of a 9x13 inch baking dish with vegetable spray, or grease lightly with oil to prevent sticking & burning. Spread 2 c of meat sauce in the bottom. Arrange 3 noodles lengthwise over meat sauce. Spread with one half pf ricotta cheese mixture. Top with third of mozzarella cheese. Spoon 1 1/2 c meat sauce over mozzarella, & sprinkle with 1/4 c Parmesan cheese. Repeat layers, and top with remaining mozzarella & Parmesan cheese. Cover with foil. To prevent foil from sticking to top of lasagna, lightly spray foil with cooking spray.

5. Bake in preheated oven for 25 minutes. Remove foil, & bake for an additional 25 mins. Cool for 15 mins before serving.

**This can be prepared & assembled ahead of time. Prepare the sauce & layer ingredients, cover with foil & refrigerate until ready to bake. I find that it actually tastes better the next day, if prepared this way. It gives all the flavors time to blend.