Traditional Lasagna

1 pound sweet Italian sausage

3/4 pound lean ground beef (I use the 93/7)

1/2 cup onion, chopped very finely

2 cloves garlic, minced

1 - 28 ounce can crushed tomatoes

2 - 6 ounce cans of tomato paste

1 - 15 ounce can of tomato sauce

1/2 cup water

2 tablespoons sugar

1 1/2 teaspoons dried basil

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon black pepper

12 lasagna noodles (I use the no boil noodles)

15 ounces of Ricotta cheese (I use reduced fat)

1 egg

1/2 teaspoon salt

1 1/2 cups Mozzarella cheese (I use reduced fat/part skim)

3/4 cup Parmesan cheese, grated

Cook sausage and ground beef until cooked through, then drain. Cook the onion and garlic in same pan until well browned and tender. Add meat back in. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with the sugar, basil, Italian seasoning, 1 tablespoon of the salt and pepper. Simmer, covered for about 1 1/2 hours....stirring occasionally.

In a mixing bowl combine Ricotta cheese with egg and 1/2 teaspoon of salt.

Preheat oven to 375 degrees.

To Assemble:

Spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish. Arrange 6 noodles lengthwise over the meat sauce. Spread with one half of the Ricotta cheese mixture. Top with a third of the Mozzarella cheese. Spoon 1 1/2 cups meat sauce over Mozzarella and sprinkle with 1/4 cup of Parmesan cheese...Repeat the layers and top with remaining Mozzarella and Parmesan cheese. Cover with foil.

Bake in preheated oven for 20 to 25 minutes with foil on. Then bake another 25 minutes without the foil. Let it cool for 10 to 15 minutes before serving.

Enjoy!