Favorite Lasagna - cooking recipe

Ingredients

1 lb Italian sausage
1/2 lb ground beef
1/2 cup finely chopped onion
2 cloves garlic, crushed
2 tablespoons sugar
1 1/2 teaspoons dried basil leaves
1/4 teaspoon pepper
1/4 cup parsley
1 cups canned tomatoes, undrained or (35 ounce) can Italian-style tomatoes
2 cans tomato paste
1 tablespoon salt
12 curly lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg
1/2 teaspoon salt
3/4 lb mozzarella cheese, thinly sliced
3/4 cup parmesan cheese, grated

Preparation

Remove sausage from casings, chop the meat.
In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic.
Break up beef with wooden spoon.
Stir frequently, until well browned- 20 minutes.
Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well.
Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours.
In large 8qt pot, bring 3qts water and 1TBSP salt to boiling.
Add lasagna noodes, 2 or 3 at a time.
Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until 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.
In bottom of 13x9\" baking dish, spoon 1-1/2 cups sauce.
Layer with 6 lasagna noodes, lengthwise and overlapping, to cover.
Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.
Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.
Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen.
Spread with remaining sauce, top with rest of mozzarella and Parmesan.
Cover with foil.
Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly.
Cool 15 minutes before serving.