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
1/4 teaspoon ground black pepper
1 1/2 Tablespoons dried parsley
12 lasagna noodles
16 ounce container of 2% cottage cheese
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
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, pepper, and 1 tablespoon parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
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, and remaining parsley
Preheat oven to 375 degrees F
To assemble, spread meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3 noodles lengthwise over meat sauce. Spread with one fourth of the ricotta cheese mixture. Top with a fourth of mozzarella cheese slices. 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.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.