Growing up in an Italian home, Sunday dinner was very important. As far back as my memory goes, I remember sitting in the kitchen with my family while the Sunday sauce slowly cooked on the stove. It was torture waiting all day for it to be ready! As I got older, I developed my own cooking style and my own recipes - including my lasagna. Now this is a staple at Sunday dinner and will continue to be once I have my own family (its already requested constantly from my fiancee!
In sauce pot heat olive oil to medium-med high heat and add garlic/onions sauté for a few moments and then add both meats until well browned
Stir in tomato sauce, paste, crushed tomatoes and water (swirl the water around all tomato cans) and then add salt, pepper, sugar, basil, parsley, Italian seasoning and optional red pepper. Add butter and grated parmesan cheese, stir. Simmer for 1½ - 2 hrs covered and stir occasionally. Sauce is even better if left to sit overnight in fridge!
Preheat oven to 375°F. In 9x13 inch pan put unbaked regular lasagna noodles & hot tap water until they are submerged; let sit for about 10 minutes drain and pat dry.
In a bowl, mix one egg with salt and chopped parsley to the ricotta cheese, stir in grated Parmesan.
Spread about 1½c sauce on the bottom of the pan. Lay noodles across top of sauce, spread some ricotta mix and mozzarella. Repeat process until all noodles have been used.
Top with remaining mozzarella and cover with foil
Bake for 25 minutes covered and then 25 minutes uncovered (at 375°F) - broil for 5 minutes uncovered if you like a dark cripsy top. Rest for 15 minutes