1 lb. sweet or hot Italian sausage (5 links)
½ lb. ground beef
½ c. finely chopped onion
2 cloves garlic, crushed
2 T. sugar
1 T. salt
1½ tsp. dried basil
½ tsp. fennel seed
¼ tsp. pepper
¼ c. chopped parsley
4 c. canned tomatoes, undrained (1can 2 lb. 3 oz.) Italian-style tomatoes
2 cans (6 oz. size) tomato paste
1 T. salt
12 curly lasagna noodles (¾ of a 1 lb. pkg.)
1 container( 15 oz, size) whole milk ricotta cheese
½ tsp. salt
¾ lb. mozzarella cheese, thinly sliced
¾ c. freshly grated Parmesan cheese
Remove sausage meat from casings if necessary.
In a 5 qt. Dutch oven, saute sausage, beef, onion and garlic until well browned.
Add sugar, 1 T. salt, basil, fennel, pepper and half the parsley. Mix well.
Add tomatoes, tomato paste and ½ c. water, mashing tomatoes with a wooden spoon.
Bring to a boil, reduce heat, cover and simmer for 1½ hrs. (Stirring occasionally.)
In 8 qt. kettle bring 3 qts. water and 1 T. salt to a boil.
Add noodles 2 or 3 at a time and return to boiling.
Boil uncovered, stirring occasionally for 10 min. or until just tender.
Dry lasagna on paper towels.
Preheat oven to 375º
In medium bowl, combine ricotta, egg and remaining parsley.
In bottom of 9x13 in. baking dish spoon 1½ c. sauce.
Layer with 6 lasagna lengthwise and overlapping.
Spread with ½ ricotta mixture; top with ⅓ mozzarella; spread with 1½ c. sauce; sprinkle with ¼ c. Parmesan.
Repeat layering, starting with 6 lasagna and ending with 1½ c. sauce sprinkled with Parmesan.
Spread with remaining sauce; top with with rest of mozzarella and Parmesan.
Cover with foil, tucking around the edge.
Bake 25 min., remove foil, bake uncovered an additional 25 min. or until bubbly.
Cool 15 min. before cutting.