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	Classic Lasagna Serves 8 Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	2	lbs	Ground Chuck
	2	lbs	Appetito Hot Italian Sausage
			Johnsonville Hot Italian Sausage
	28	oz	Crushed Tomato*
	12	oz	Tomato Sauce
	6	oz	Tomato Paste
	1	lbs	Fresh Boar's Head Mozzarella (+1 cup, Shredded, for top)
			(the WET variety, as opposed to the Whole Milk variety)
	1	lbs	Lioni Latticini Fresh Ricotta Cheese
			Poly-O Whole Milk Ricotta Cheese
	1	cup	Parmigiano Reggiano Cheese
	1	med	Sweet Vidalia Onion
	18	ea	Lasagna Noodles
	1	lg	Egg
	4	cloves	Garlic
	2	tbls	White Sugar
	4	tbls	Fresh Chopped Parsley (divided)
	1	tbls	Fresh Sweet Basil
	2	tbls	Dried Sweet Basil
	1	tbls	Red Pepper Flakes
	1	tsp	Italian Seasoning
	½	tsp	Fennel Seeds
	2	tsp	Crushed Fennel
	1½	tbls	Kosher Salt
	¼	tsp	Black Pepper
	In a large pan, pot or dutch oven cook the sausage and beef over medium heat until well browned.  Add onion and garlic and continue sautéeing until onion just begins to turn translucent.  Then stir in crushed tomatoes, tomato paste and tomato sauce.  Add sugar, basil, fennel, Italian seasoning, 1 tbls salt, pepper, and 2 tbls of the parsley.  Mix thoroughly and simmer covered for 1½ hours, stirring occasionally. Bring a large pot of salted water to a boil.  Cook lasagna noodles for 8 to 10 minutes.  Drain noodles, and rinse with cold water. In a mixing bowl combine all three cheeses with egg, remaining parsley and salt.  Mix thoroughly and set aside. Preheat oven to 375º. Assembly:     In an 11x15" Lasagna dish: ¼ Sauce 6 Noodles ⅓ Cheese Mix ¼ Sauce 6 Noodles ⅓ Cheese Mix ¼ Sauce 6 Noodles ¼ Sauce Cover with foil.  (to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the top) Bake for 25 minutes.  Remove foil, layer with last of cheese mix and bake an additional 25-35 minutes until top begins (the very beginning) to brown.  It will continue to brown a little after you take it out.  Let cool for 15 minutes before serving. * Cento or Tuttorosso brand for instance.  Packers generally save their ripest, most attractively-colored specimens for use as whole, crushed and diced tomatoes.  Lesser tomatoes are reserved for use in paste, puree or sauce.  Read the label.  Calcium chloride is often added as a firming agent, which limits the tomato's ability to break down during cooking.  Tomatoes packed in juice (rather than puree or sauce) tend to have less sodium and a fresher flavor.  (pour the juice off and reserve to add moisture to sauce as needed) Enjoy!