*1 pound sweet Italian sausage
*1 1/2 pounds ground beef
*1/2 cup onion, chopped
*4 garlic cloves, minced
*1 (12 ounce) can tomato paste
*2 (12 ounce) cans tomato sauce
*1 quart stewed tomatoes (I can my own)
*1/2 cup water
*2 tablespoon white sugar
*1 1/2 teaspoons dried basil leaves
*1 tablespoon Italian seasoning
*2 teaspoons salt
*1/4 teaspoon ground black pepper
*2 tablespoons dried parsley flakes
*2 teaspoons dried oregano
*2 bay leafs
*2 bay leafs
*12 lasagna noodles (use gluten free if needed)
*1 pound ricotta cheese
*1/2 teaspoon salt
*4 cups shredded mozzarella cheese
*1 cup fresh grated parmesan cheese
*1/4 cup parsley flakes
~In a large pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
~Stir in stewed tomatoes, tomato paste, tomato sauce and water.
~Season with sugar, basil, 2 tablespoons parsley flakes, Italian seasoning, 2 teaspoons salt, bay leafs, pepper, and oregano.
~Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
~Bring a large pot of lightly salted water to a boil.
~Cook lasagna noodels in boiling water for 8 minutes.
~Drain noodles, and rinse with cold water, set aside.
~In a mixing bowl combine ricotta cheese, parmesan cheese, egg remaining parsley, and remaining salt.
~Preheat oven to 375 degrees.
~To assemble, arrange 3 or 4 noodles over bottom of a 9x13 inch pan.
~Spread 1/3 of the meat sauce over the noodles.
~Spread 1/3 of the ricotta cheese mixture over the meat sauce.
~Top with 1/3 of the mozzarella cheese.
~Repeat two more times.
~Cover with aluminum foil (to prevent sticking spray foil with cooking spray).
~Bake in the preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
~Cool for 15 minutes before cooking.