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Grannie's Lasagna

I want to try this recipe. Sounds yummy
Subject: Lasagna

Well, I've seared high and low and can't find the recipe, but, I've been making it for over 25 years so I'll go from memory. We love mozzarella so we use a lot as you'll see. Hope you enjoy.

Lasagna

½ lb Italian sausage (sweet or spicy - your preference)
½ lb ground beef
1 small onion, chopped
2 garlic cloves, minced
1 tsp basil
1 tsp oregano
1 tsp fennel seeds
1 tbsp sugar
1 ½ tsp salt
2cans (28 oz) whole tomatoes
1 12 oz can tomato paste
lasagna noodles
15 oz container ricotta cheese
1 egg
2 tbsp dried parsley
1 ½ lb mozzarella cheese, sliced
1 ¼ cup Parmesan cheese, divided

Prepare Sauce:
Heat a Dutch oven (large pot) over medium heat until hot. Add sausage and ground beef and cook, stirring, for 1 minute. Add onion and garlic and cook until meat is brown. Add basil, oregano, fennel, sugar and 1 tsp salt. Stir to mix in seasonings. Add tomatoes (which you break up with your hands as you put in) and tomato paste. Bring to a boil and then turn down to simmer. Cover and simmer gently for 2 hours.

About 20 minutes before sauce is done, bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 5 to 8 minutes or until al dente; drain. Lay noodles flat on towels and blot dry.

In a medium bowl, mix ricotta, egg, ¼ cup Parmesan cheese, ½ tsp salt, and parsley together.

Preheat oven to 350. Into a 13x9 inch baking dish, evenly spoon 2 cups sauce. Arrange 5 or 6 lasagna noodles over the sauce, cover noodles with 1/3 of the ricotta mixture, 1/4 of the mozzarella cheese and 2 cups of sauce followed by ¼ cup of Parmesan cheese, repeat layering 2 more times beginning with noodles and ending with sauce covered by Parmesan. Pour some additional sauce over the top and add final layer of mozzarella cheese followed by ¼ cup Parmesan. (If any sauce is left over, you may serve it with the lasagna.) Cover with foil and bake for 25 minutes, remove foil and bake an additional 25 minutes. Remove from oven and let stand 10 minutes before cutting.