3/4 pound lean ground beef
1/3 cup minced onion
2 cloves crushed garlic
Large can crushed tomatoes
2 small cans tomato paste
2 cans canned tomato sauce
1/2 cup water
1 tablespoon sugar
1 teaspoon dried basil
1 tsp. Italian seasoning
Salt and pepper to taste
1/4 cup chopped fresh parsley
1 lb. lasagna noodles
Large container of ricotta cheese
12 oz. sliced mozzarella cheese
12 oz. grated Parmesan cheese
Saute sausage, garlic, ground beef, and onion over medium heat until lightly browned. Add tomatoes, tomato paste, tomato sauce, and water. Stir in the herbs (half the parsley) and seasonings. Simmer on low heat for 1 hour, stirring every 15 minutes.
Boil water in large pot. Add lasagna noodles and cook until tender. Drain and rinse noodles in cold water.
Mix ricotta cheese with egg, remaining half of parsley, and pinch of salt.
Spread two ladles of meat sauce in a lasagna pan (9x13). Place six noodles over the sauce. Spread half the cheese mixture over the noodles. Add a layer of mozzarella cheese slices. Top with two more ladles of meat sauce and Parmesan cheese. Repeat layers and finish with more mozzarella and Parmesan cheese. Cover lightly foil sprayed with cooking spray.
Bake at 375 degrees for 25 minutes. Remove foil and bake for another half hour. Let cool for 20 minutes before serving.