Lasagna

1 lb. sweet Italian sausage

3/4 lb. lean ground beef

1/2 c. 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 tbs. white sugar

1 1/2 tsp. dried basil leaves

1/2 tsp. fennel seeds

1 tsp. Italian Seasoning (recipe follows)

1 tsp. salt

1/4 tsp ground black pepper

4 tbs. chopped fresh parsley

9 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 tsp. salt

3/4 lb. mozzarella cheese

3/4 c. grated Parmesan cheese

(Italian Seasoning

2 tablespoons dried basil

2 tablespoons dried Oregano

2 tablespoons dried thyme

2 tablespoons dried marjoram

1 tablespoon dried rosemary

1 tablespoon dried sage)

In a Dutch Oven, cook sausage, ground beef, onion, and garlic over meduim heat until well browned.  Stir in crushed tomatoes, tomato paste, tomato sauce, and water.  Season with sugar, basil, fennel seeds, Italian seasoning, 1 tsp. salt, pepper, and 2 tbs. parsley.  Simmer, covered, for about 1 1/2 hours, stirring occasionally.  Add extra water if needed.

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

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 c. of meat sauce in the bottom of a 9x13 inch baking dish.  Arrange 3 noodles lengthwise over meat sauce.  Spread with one half of the ricotta cheese mixture.  Top with a third of the mozzarella cheese.  Spoon 1 1/2 c. meat sauce over mozzarella, and sprinkle with 1/4 c. Parmesan cheese.  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.

Nutritional Information:

Servings: 12;  Calories: 427; Total Fat 19.9g; Cholesterol 80 mg; Total Carbs 36.3 g; Dietary Fiber 4g; Protein 27.8g.