Mom'S Special Lasagna

• 1/2 lb ground beef
• 1/2 lb bulk Italian sausage
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 1 1/2 cups water or 1 1/2 cups chicken broth
• 1 cup salsa
• 1 teaspoon sugar (optional...I don't use)
• 1 -2 teaspoon chili powder
• 1 teaspoon fennel seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 9 lasagna noodles
• 1 (16 ounce) carton ricotta cheese
• 1 egg, beaten
• 1/4 cup fresh parsley, chopped
• salt and pepper, to taste
• 4 cups shredded mozzarella cheese
• 3/4 cup grated parmesan cheese

1. In a large skillet or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1- 3 hours, stirring occasionally. ***This can be done up to one day ahead of time.
2. While sauce is cooking, cook lasagna noodles according to package directions; drain and rinse in cold water.
3. In a bowl, combine ricotta cheese, beaten egg, parsley, and salt and pepper to taste.
4. In a greased 13-in. x 9-in. baking dish, spoon a little sauce in the bottom of casserole. Then layer in this order: 1/3 of the noodles, 1/2 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover with aluminum foil.
5. ***This can be done ahead of time and refrigerated until ready to eat. Just leave lasagna out on counter for 30-45 minutes before baking.
6. Bake at 350u0b0 for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

ground beef, italian sausage, onion, garlic, tomatoes, tomato paste, water, salsa, sugar, chili powder, fennel seed, oregano, basil, lasagna noodles, ricotta cheese, egg, fresh parsley, salt, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/moms-special-lasagna-407773 (may not work)