1 lb Italian sausage
1/2 lb ground beef
2 cloves garlic, crushed
2 tablespoons sugar
1 teaspoon basil
1/4 teaspoon pepper
1/4 cup parsley
4 cups canned tomatoes, undrained
2 cans tomato paste
1/2 tablespoon salt
1 teaspoon celery salt
12 curly lasagna noodles
1 (15 ounce) container ricotta cheese
1/2 teaspoon salt
3/4 cup parmesan cheese, grated
Remove skins from sausage, chop the meat.
In a large Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic, stirring frequently, until well-browned. Make sure to break up beef and sausage
Add sugar, basil, celery salt, pepper, and half the parsley; mix well.
Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes as they are added.
Bring to boiling, then reduce heat, cover and simmer, stirring occasionally, until thick- a little over an hour.
In large pot, bring 3qts water and 1TBSP salt to boiling.
Add lasagna noodes, 2 or 3 at a time and return to boiling
Boil uncovered and stirring occasionally until tender - about 10 min.
Drain then rinse under cold water.
Dry lasagna with paper towels.
Preheat oven to 375 degrees.
In medium bowl, combine ricotta, egg, remaining parsley, and salt.
In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce and 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 in the same fashion.
Spread with remaining sauce, top with rest of mozzarella and Parmesan.
Cover with foil and bake 25 minutes
Remove foil; bake, uncovered, 25 minutes longer.