SAUCE PREPARATION

Brown the sausage, ground beef, onion, and garlic in a large pot.

Remove grease (optional).

Stir in the crushed tomatoes, sauce, paste, and water.

Gently stir in sugar, fennel, basil, parsley (2 TBS), salt, Italian seasoning, and ground pepper.

Simmer sauce on low for 1.5 hours (stirring occasionally).

(If serving next day, cover and refrigerate).

Soak lasagna in HOT tap water for 15 minutes.

RICOTTA PREPARATION - In a large mixing bowl...

Ricotta cheese, Fresh grated nutmeg, egg, and last 2 TBS of parsley. Mix with a spoon until well blended.

PREHEAT OVEN TO 350 DEGREES

BUILD THE LAYERS - in a 9x13 inch baking pan (the deeper the better)

1) Spread 2 cups of sauce

2) Lay 1/2 of the lasagna noodles after shaking off water (these will still seem firm, but they will soften perfectly during baking).

3) Spread half of your ricotta mixture over noodles.

4) Spread half of the mozzarella and parmesan cheeses over ricotta

Repeat steps 1-4 saving a little of the mozzarella for the top.

Top off with remaining sauce and mozzarella.

Cover with foil and bake for 25 minutes

Remove the foil and bake for another 25 minutes.

Slightly browned edges will tell you its done.

Allow to cool for 15 minutes and dig in.