Guffey'S Favorite Lasagna

• 1 lb. Italian sausage
• 1/2 lb. ground beef
• 1/2 c. chopped onion
• 2 cloves garlic, crushed
• 1 Tbsp. salt
• 1 1/2 tsp. dried basil
• 1/2 tsp. fennel seed
• 1/4 tsp. pepper
• 1/4 c. chopped parsley
• 4 c. canned tomatoes (undrained) or 1 (2 lb. 3 oz.) can Italian style tomatoes
• 2 (6 oz.) cans tomato paste
• 1 Tbsp. salt
• 12 curly lasagna noodles
• 1 (15 oz.) container Ricotta or cottage cheese, drained
• 1 egg, beaten
• 1/2 tsp. salt
• 3/4 lb. Mozzarella cheese
• 3/4 c. grated Parmesan cheese

1. Remove outer casing from sausage; chop meat.
2. In a 5-quart pan over medium heat, saute sausage, beef, onion and garlic, stirring frequently, until well browned, about 20 minutes.
3. Add sugar, 1 tablespoon salt, basil, fennel seed and half of parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
4. Bring to boil; reduce heat and simmer covered, stirring occasionally, until thick, about 1 1/2 hours.

italian sausage, ground beef, onion, garlic, salt, basil, fennel seed, pepper, parsley, tomatoes, tomato paste, salt, curly lasagna noodles, cottage cheese, egg, salt, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725976 (may not work)