Lasagna

The ingredients: 

1/2 lb lasagna

2 tablespoons extra virgin olive oil
1/2 lb sausage (italian or spicy, removed from casing)
1/2 lb ground beef
1 can (28 oz) crushed tomatoes
1 can (15 oz) diced stewed tomatoes
1/4 chopped onion
2 cloves garlic
1 tablespoon dried italian seasoning
1/2 teaspoon fennel seed
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 tablespoons fresh basil
salt and pepper to taste
1/4 cup freshly grated Parmesan cheese
8 oz. ricotta cheese
2 cups mozzarella (finely shredded)

Directions:
Heat olive oil in large pot over medium heat.
Add onion and garlic and cook until softened (about 5 min).
Add ground beef and sausage and cook until browned.
Add crushed tomatoes and diced tomatoes (drained slightly).
Turn heat to low.
Add italian seasoning, fennel seed, oregano, thyme, basil, sugar, salt and pepper. Mix well.
Cover pot and allow to simmer for no less than one hour.
Boil pasta according to instructions. It should be a little firmer than if it were going directly to the table. It will soften a bit more when cooked in the lasagna.
When you are ready for assembly preheat oven to 350 degrees.
Place a small amount of sauce in the bottom of your baking dish.
Next add a layer of lasagna noodles overlapping them on the sides slightly.
Add a layer of meat sauce spreading it out evenly over the surface.
Add a layer of mozzarella cheese and a thin layer of ricotta cheese.
Repeat noodle, meat sauce, cheese pattern until you get to the top.
Top off with 1/2 cup shredded mozzarella cheese and grated Parmesan
Cover with foil and bake for 45 minutes.
Remove foil and bake another 10-15 minutes until top starts to turn golden brown.
Remove from oven and allow to cool slightly before serving.