1/2 lb sweet Italian sausage

1/2 lb spicy Italian sausage

1/2 lb ground beef

1 white onion (chopped)

2 cloves garlic (chopped)

1 tsp fennel seeds

1 14oz can diced tomatoes, undrained

8oz can tomato sauce

1 tbl Italian seasoning

pepper

2 boxes lasagna noodles

1 beaten egg

1 15oz ricotta cheese

½ cup grated parmesan cheese

6 oz shredded mozzarella cheese

Fry meat, add onions, and garlic when meat is close to done.  Drain fat.  Stir in undrained tomatoes, tomato sauce, Italian seasonings, fennel seeds, and pepper.  Bring to boil. Simmer covered for 15 minutes. Stir occasionally.  Set aside a few ounces of just tomato sauce mix without meat for topping.

Preheat oven to 375.

Boil water.  Add noodles.  Cook for 10 minutes.  Drain and rinse.

Stir egg, ricotta, half the mozzarella, half the parmesan.

Get the big glass baking dish.  Spray Pam on the dish.  Line the bottom with noodles and make them go over the edge by a few inches so you can fold the noodles back over onto the top.  Add ½ the meat sauce.  Layer some noodles on top.  Add ½ cheese mixture.  Layer some noodles on top.  Mix the meat sauce and cheese sauce together, layer mixture on the top, add more noodles, tuck in the overlapped noodles like a big wrapped up present.   Sprinkle the remaining cheeses and a little bit of sauce on the top.

Bake for 30 minutes.  Take out Lasagna and let it sit for at least 15 minutes to get firm.

Serve with salad.