Lasagna 

450 g. sweet Italian sausage

350 g. pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

800 g.  crushed tomatoes

170 g. tomato paste

200 g. 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 (see recipe)

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

450 g. ricotta cheese

1 egg

1/2 teaspoon salt

340 g. mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Make the meat sauce: 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, salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 -1/2 hours, stirring occasionally.

Prepare the pasta: 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, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 190degrees C.

To assemble: Spread 1 1/2 cups of meat sauce in the bottom of a large rectangle baking dish. Arrange 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: make sure the foil does not touch the cheese.

Bake:  in preheated oven for 25minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.