2 1/2 pound lean ground beef
1 large onion chopped
2 cloves garlic, crushed
2 (28 ounce) can crushed tomatoes
4 (6 ounce) cans tomato paste
1 (6.5 ounce) cans canned tomato sauce
2 tablespoons white sugar
3 teaspoons dried basil leaves
2 teaspoon Italian seasoning
1 tablespoon salt
1/2 teaspoon ground black pepper
8 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
2 pound mozzarella cheese, sliced
1 1/2 cup 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. Season with sugar, basil, Italian seasoning, salt, pepper, and parsley.
Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. 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, a little parsley.
Preheat oven to 375 degrees F
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a large foil roasting pan. Arrange noodles on top. Spoon ricotta cheese mixture over and top with mozzarella and Parmesan cheese. Repeat for 3 layers.
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 30 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
*you will have sauce left over - freeze it or use it for another pasta dish