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1
Remove sausage meat from outer casings, chop meat.
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2
In 5 quart dutch oven, over a medium high heat, saute sausage, beef, onion and garlic, stirring frequently until browned (about 20 minutes).
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3
Drain excess fat.
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4
Add sugar, 1 tbsp salt, basil, fennel, pepper and half of the parsley and mix well.
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5
Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
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6
Bring to a boil, reduce heat; simmer, covered and stirring occasionally until thick - 1 1/2 hours.
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7
Bring 3 qts.
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8
water and 1 tbsp salt to a boil.
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9
Add lasagna noodles, two or three at a time.
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10
Return to boiling, boil uncovered and stirring occasionally, 10 minutes or just until tender.
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11
Drain in colander, rinse under cold water.
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12
Dry lasagna on paper towels.
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13
Preheat oven to 375.
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14
In medium bowl, combine ricotta, egg, remaining parsley and salt.
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15
Mix well.
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16
In bottom of 13x9 inch baking dish, spoon 1 1/2 cups sauce.
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17
Layer with 6 lasagna lengthwise and overlapping to cover.
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18
Spread with half of ricotta mixture, top with a third of the mozzarella.
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19
Spoon 1 1/2 cups sauce over cheese.
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20
Sprinkle with 1/4 cup Parmesan.
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21
Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan.
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22
Spread with remaining sauce; top with the rest of the mozzarella and Parmesan.
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23
Cover with non-stick foil, tucking around edges.
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24
Bake 25 minutes; remove foil; bake, uncovered 25 minutes longer or until bubbly.
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25
Cool for 15 minutes before cutting!
