Lasagna sauce

1/2 pound Italian sausage

1/2 pound ground beef

2 cloves garlic, pressed

1 16-ounce can diced tomatoes

1 15-ounce can tomato sauce

2 tablespoons dried parsley flakes

1 teaspoon sugar

1 teaspoon dried basil leaves

1/2 teaspoon salt

Cook and stir Italian sausage, beef, onion and garlic in a 10-inch skillet until sausage is light brown. Drain. Add tomatoes with liquid, tomato sauce, the parsley, sugar, basil and salt. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered until mixture is the consistency of thick spaghetti sauce, about 1 hour.

Lasagna filling

1 16-ounce carton ricotta or creamed cottage cheese (2 cups)

1/4 cup grated Parmesan cheese

1 tablespoon dried parsley flakes

1 1/2 teaspoons dried oregano leaves

2 cups shredded mozzarella cheese (8 ounces)

Mix all ingredients together.

1/4 cup grated Parmesan cheese

Pasta

9 lasagna noodles (about 8 ounces), cooked to package instructions

Preheat oven to 350 degrees. Set aside 1/2 cup of the sauce mixture. Layer 1/3 of the noodles, 1/3 of the remaining sauce mixture, 1/3 of the ricotta mixture and 1/3 of the mozzarella cheese in an ungreased 13x9x2-inch pan. Repeat 2 times, ending with mozzarella cheese.

Spoon reserved sauce onto the top, sprinkle with an additional 1/4 cup Parmesan cheese.

Bake uncovered at 350° for 45 minutes. Let stand 15 minutes before cutting. Makes 8 to 10 servings.