3/4 lb Ground Beef

      1 lb Italian Sausage, Hot/Sweet

    1/2 c  Onion, Chopped

      2 ea Garlic Cloves, Crushed

      2 tb Sugar

      1 tb Salt

      2 ts Ground black pepper

      2 ts Basil Leaves, crushed

    1/2 ts Fennel Seed

    1/2 c  Chopped Parsley

      4 c  Tomatoes, Undrained

     12 oz Tomato Paste

      1 tb Salt

     12 ea Lasagna Noodles

     15 oz Ricotta or Cottage Cheese

      1 ea Egg

    1/2 ts Salt

    3/4 lb Mozzarella Cheese,

           Sliced Thin
      3 oz Parmesan Cheese, Grated

   1.  Remove  sausage  meat  from  outer  casings  and  chop up the

       sausage.
   2.  In a 5-quart Dutch Oven and over medium heat, saute  sausage,

       beef,  onion,  and  garlic; stir frequently until both sausage
       and beef are well browned.
   3.  Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half

       the parsley; mix well.
   4.  Add  tomatoes,  tomato  paste,  and  1/2  cup  water; mashing

       tomatoes with a wooden spoon.
   5.  Bring to boiling; reduce heat; simmer, covered  and  stirring

       occasionally until it thickens.  (Appx 1 1/2 hours) 6. In a 8-quart
  kettle, bring 3 quarts water and 1 tablespoon
       salt to boiling.
   7.  Add lasagna and allow  water  to  return to a boil; uncovered

       and continue stirring until they are tender.
   8.  Drain and rinse under  cold  water.   Dry  lasagna  on  paper

       towels.
   9.  Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta

  or cottage cheese, egg,
       remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce into
  a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna, lengthwise
  and overlapping, to
       cover. 13. Spread with half of the ricotta or cottage cheese mixture;
       top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over
  cheese; sprinkle with 1/4 cup
       Parmesan. 15. Repeat layering, starting with the remaining half of the
       lasagna  and  ending  with  1  1/2  cups  sauce sprinkled with
       Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella
  and
       Parmesan. 17. Cover with foil and tuck it around the edges of the
  baking
       dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25
       minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15
  minutes prior to serving.