Mom's Complicated but Good Lasagna

1 # sweet Italian sausage
1 # ground beef
1/2 cup chopped onion
2 minced garlic cloves
28 oz can crushed tomatoes
8 oz can tomato sauce
6 oz can tomato paste
1/2 cup water
2 tbsp sugar
1 tsp fennel seed
2 tsp fresh, chopped basil leaves
4 tbsp fresh, chopped Italian parsley
1 tsp salt
1 tsp Italian seasoning
1/2 tsp ground pepper
23 oz ricotta cheese
1/2 tsp fresh grated nutmeg
1 egg
1 # shredded mozzarella
1 cup grated parmesan cheese

Put the sausage, beef, onions and garlic into a pot. Brown for about 6-9 minutes. Easiest to do in a dutch oven. Use medium heat. Remove grease from meat when done cooking.

Add the tomatoes, sauce & paste, along with the water. Stir into meat mixture. Add the sugar, fennel, basil, 2 tbsp of the parsley, salt, Italian seasoning & pepper. Cover pot & simmer on low for 1 hour 30 minutes.

Soak 12 lasagna noodles in hot tap water for 15 minutes.

Make cheese filling: mix ricotta with nutmeg. Add egg, remaining 2 tbsp parsley & mix together.

Use a 13 x 9 pan. Spread 2 cups meat sauce on bottom of pan. shake water off of all of the lasagna noodles. Lay 6 noodles across the layer of sauce. Sread half ricotta over the noodles. Spread half of the mozzarella over ricotta. Sprinkle half of the parmesan over the mozzarella. Repeat layering process, saving some cheese fr top of lasagna. Put last layer of meat sauce on & top with cheese.

Cover with foil.
Bake in oven at 350 for 25 minutes.
Remove foil.
Bake additional 25 minutes.
Remove from oven & let set up for 20-30 minutes before serving.