Lasagne

• 1 lb. hot Italian sausage, no casing
• 1/2 lb. ground chuck
• salt, to taste
• pepper, to taste
• onion powder, to taste
• garlic powder, to taste
• 2 Tbsp. sugar
• 1 1/2 tsp. basil
• 1 1/2 tsp. fennel seeds
• 1/4 c. parsley flakes, divided
• 1- 24 oz. can Italian style tomatoes
• 1- 15 oz. can crushed tomatoes
• 1- 12 oz. can tomato paste
• 10 lasagne noodles
• 30 oz. - 32 oz. ricotta cheese
• 2 eggs
• 3 oz. jar parmesan cheese
• 3/4 lb. deli mozzarella cheese, sliced thin

1. In a large skillet, cook sausage on medium to medium low. Add ground chuck.
2. Add salt, pepper, onion powder, garlic powder, fennel seeds, sugar, basil and 1/8 c. parsley flakes.
3. Keep turning the meat continuously.
4. Turn range to low heat.
5. Add cans of tomatoes and tomato paste.
6. Let it come to a low boil (bubbles). Turn to simmer and cover with a lid.
7. Let it cook for 1 1/2 to 2 hours.
8. Check every 15 minutes.

hot italian sausage, ground chuck, salt, pepper, onion, garlic, sugar, basil, fennel seeds, parsley flakes, italian style tomatoes, tomatoes, tomato paste, noodles, ricotta cheese, eggs, parmesan cheese, deli mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84448 (may not work)