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Lasagne

Courtesy of my mom, Mary Feeney

1 lb. sweet or hot sausage (5 links)
1/2 to 1 lb. hamburg
1/2 cup finely chopped onion
2 cloves garlic (crushed)
2T sugar
1T salt
1 egg
1 pint ricotta cheese
12 slices mozarrella
3/4 cup freshly grated parmesan
1 1/2 t basil leaves
1/2 t fennel seed
1/4 t pepper
1/4 cup chopped parsely
4 cups crushed tomatoes (undrained) or 1 can (2 lbs. 3 oz.) Italian style tomatoes
2 cans (6 oz. size) tomato paste
1T salt
12 curly lasagne noodles (3/4 of 1 lb. package)

Remove sausage meat from casings. Chop meat.
In 5 quart dutch oven, over medium heat, saute sausage, hamburg (break up beef with wooden spoon), onion and garlic stirring frequently until well browned (approx. 20 minutes).
Add sugar, 1T of salt, basil and half the parsely. Mix well.
Add tomatoes, tomato paste, and 1/2 cup water, mashing tomatoes with wooden spoon.
Bring to boil, reduce heat, simmer covered and stirring occasionally, until thick. (approx. 1 1/2 hours).
In 8 quart kettle, bring 3 quarts water and 1T salt to boil.
Add noodles, 2-3 at a time and return to boil, uncovered, stirring occastionally (approx 10 mins.).
Drain in colander, rinse under cold water and dry noodles on paper towel.
Preheat oven to 375. In medium bowl, combine ricotta, egg and remaining salt and parsely. Mix well.
In bottom of a 13"x9" baking dish, spoon 1 1/2 cups of sauce.
Layer with lasgne lengthwise and overlapping to cover. Spread with half of ricotta mixture.
Top with third of mozarella. Spoon 1 1/2 cups sauce over cheese, sprinkle with 1/4 cup parmesan.
Repeat layering, starting with 6 noodles and ending with 1 1/2 cups of sauce sprinkled with parmesan.
Spread remaining sauce, top with rest of mozarella and parmesan.
Cover with foil, tucking around edge.
Bake 25 minutes, remove foil and bake uncovered for 25 minutes or until bubbly.
Cool 15 minutes before serving.

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