Our Favorite Lasagne

Here is our family recipe. I adapted it for my dh, who likes to kiss the cook! At Christmas time, I make triple the recipe to bring pans to both sides of the family.
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Our Favorite Lasagne

-brown 1.5lbs of ground beef and 1lb hot breakfast sausage (comes in a roll), with 1 medium finely chopped onion.

-drain most (but not all) of the fat.

-add 2 cloves of minced garlic and cook for about 5 minutes.

-add 28oz can of pureed kitchen-ready tomatoes, 1 6oz can of tom. paste. and 1/8 of a cup of sugar (you could do 1/2 cup of wine if you like)

-Add a bit of water (maybe a cup) to loosen up the paste. i would eyeball this. you will want enough sauce to make 3 layers in your pan. in hindsight, i could have added about 14oz more of the pureed tomatoes.

-add 2TBSP of dried parsley flakes, 2TBSP dried basil and 1tsp of salt

-mix it all up and let simmer, uncovered for 45min, stirring occasionally (i think this made all the difference in the world)

- boil your noodles in some salted water and add 1TBSP of olive oil to keep noodles from sticking until they are al dente. (note i used barilla no boil noodles to save a step and am quite happy with the turnout) drain and rinse the noodles in cool water. lay them out on a sheet of foil.

- mix a container of ricotta cheese with 2 beaten eggs, 1/2 cup of parmesan cheese, 1tsp salt and 2TBSP of parsley flakes.

-when ready to assemble, put a layer of sauce on the bottom of your pan. then some mozzerella, next the ricotta, lay down the noodles on that so they overlap each other.

- repeat - sauce, mozz, ricotta, noodles

- then make a final layer of meat. top this layer off with parmesan and mozzerella.

- bake at 350 for about 40-45 min.