World's Best Lasagna

1 lb. sweet Italian Sausage
3/4 lb. lean ground beef
1/2 c. minced onion
2 cloves garlic, crushed
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 T. white sugar
1 1/2 t. dried basil leaves
1/2 t. fennel seeds
1 t. Italian Seasoning
1 T. salt
1/4 t. ground black pepper
4 T. chopped parsley
12 Lasagna noodles
16 oz ricotta cheese (or cottage cheese or 1/2 and 1/2)
1 egg
1/2 t. salt
3/4 lb. mozzarella cheese, sliced
3/4 c. 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, 1 T. salt, pepper and and 2 T. parsley.  Simmer, covered, for about 1 1/2 hour stirring occasionally.

Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles in boiling water for 8-10 minutes.  Drain noodles, and rinse with cold water.  In a mixing bowl, combine ricotta cheese with remaining parsley, and 1/2 t. salt.

Preheat oven to 375

To assemble, spread 1 1/2 c. meat sauce in the bottom of a 9x13 inch baking dish.  Arrange 6 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 of meat sauce over mozzarella, 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.

Courtesy of: All Recipes