Remove sausage meat from outer casings; chop the meat. In 5 quart Dutch oven, over medium

heat, sauté sausage, beef (break up with wooden spoon), and onion and garlic, stirring frequently,

until well browned – 20 minutes.

Add sugar, salt, the basil, fennel, pepper, and half of the parsley, mix well. Add tomatoes,

tomato paste and ½ cup of water, mashing tomatoes with wooden spoon. Bring to boiling;

reduce heat; simmer, covered and stirring occasionally, until thick – 1 ½ hours.

In 8 quart kettle, bring 3 quarts of water and 1 tablespoon of salt to boiling. Add lasagna, 2 to 3

at a time. Return to boiling; boil, uncovered and stirring occasionally, 10 minutes, or until just

tender. Drain in colander; rinse under cold water. Dry lasagna on paper towels.

Preheat oven to 375 degrees. In medium bowl combine ricotta, egg, remaining parsley, and salt;

mix well. In bottom of 13”x9”x2” baking dish, spoon 1 ½ cups of sauce. Layer with 6 lasagna,

lengthwise and overlapping, to cover. Spread with half of the ricotta mixture; top with third of

the mozzarella. Spoon 1 ½ cup sauce over cheese, sprinkle with ¼ cup Parmesan. Repeat

layering, starting with lasagna and ending with 1 ½ cups sauce sprinkled with Parmesan. Spread

with remaining sauce; top with rest of mozzarella and Parmesan.

To make it a little easier for you here is how I layer the lasagna: