Lasagna - cooking recipe

Ingredients

1 lb. sweet Italian sausage
2 (16 oz.) cans Italian-style tomatoes
1/4 c. chopped parsley
2 tsp. salt
1 1/2 tsp. sugar
1/2 tsp. oregano leaves
1 Tbsp. olive oil
3 eggs
4 (8 oz.) pkg. Mozzarella cheese
2 lb. ground beef
1 minced garlic clove
4 (6 oz.) cans tomato paste
2 Tbsp. chopped fresh or 1 tsp. dried basil
1 tsp. fresh ground pepper
1 (16 oz.) pkg. lasagna noodles
2 (15 oz.) containers Ricotta cheese

Preparation

In a large Dutch oven, over medium heat, cook sausages until well browned.
Remove and cool slightly.
Cut into 1/4-inch slices. Or use ground flavored sausage and break apart while cooking. Remove fat and add ground beef and garlic.
Cook until browned. Return sausage to skillet and add tomatoes, paste, parsley, basil, sugar, oregano leaves and pepper.
Simmer until mixture thickens. (I sometimes use a quart and a half of home canned tomatoes, cooking takes a little longer to thicken.)
Cook lasagna noodles with olive oil as label directs and drain.
In a medium bowl, beat eggs.
Add Ricotta cheese.
(I have used cottage cheese pureed in food blender.)
Preheat oven to 350\u00b0.
Grease two 13 x 9-inch baking pans.
Thinly slice Mozzarella.