Be sure to allow yourself plenty of time (about 3-4 hours minimum) to prepare everything and get it right. It will pay off.
Serving Size : 8

SAUCE:
2 tablespoons extra virgin olive oil
1 pound extra Lean ground beef
1/2 pound hot or mild Italian sausage -- casings removed
1 medium Onion -- cut in chunks
1 medium carrot -- cut in chunks
6 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper
2 tablespoons dried oregano
1/2 teaspoon dried thyme
2 cans tomato paste (6 oz.ea.)
1/4 cup dry red wine
1 can San Marzano tomatoes (28 oz.) -- crushed by hand
1 can tomato puree (28 oz.)
2 tablespoons packed brown sugar
FILLING:
2 pounds part-skim ricotta cheese
2 eggs
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
teaspoon kosher salt
ASSEMBLY:
2 packages whole grain lasagna noodles -- 16-24 noodles needed
1 recipe sauce (above)
1 recipe filling (above)
1 pound shredded Mozzarella cheese
1 cup grated Parmesan Cheese

SAUCE: Heat oil in a large Dutch oven or large kettle. Crumble beef and sausage into the pan and cooked until nolonger pink, breaking up clumps with a large fork. Meanwhile, process the onion, carrot and garlic in a food processor until very finely chopped. Add vegetables to the meat, mix well and cook over medium heat, stirring occasionally, until meat is no longer pink. Season with salt and pepper to taste then stir in crushed red pepper. oregano and thyme. Add tomaoto paste and mix well. Add the wine and mix well. Stir in the crushed tomatoes and tomato puree, and; mix well.

Bring slowly to a simmer; cover and simmer 1-2 hours stirring occasionally. Add the brown sugar and the 3 tablespoons of grated Parmesan cheese amd mix well, simmering for anothger 10-15 minutes. n Taste and adjust seasonings. (This can be prepared early and set aside up to 2 hours, even a day ahead.)

FILLING: In a medium bowl, all filling ingredients and mix until thoroughly combined.

TO ASSEMBLE: Preheat oven to 350 degrees. Cook noodles (you'll need about 24) in a very large kettle in boiling salted water until just al dente, about 7-8 minutes and drain into a colande. Gently toss with about 1/2 teaspoon olive oil to keep them from sticking together. Lightly spray a 13x9x4 baking pan** with non-stick cooking spray. Be sure to have all the all the assembly items ready before beginning. (NOTE: **If using a smaller 9" square pan, use 16 noodles and refrigerate any leftover filling.)

Spoon 1 cup of the sauce over the bottom to barely cover. Carefully layer ingredients over the sauce in the order given below:
- Single layer of noodles, cut or town to reach sides of pan
- About 1/2 cup of the sauce---enough to cover the noodles
- Dollops of filling spread to the sides of the pan
- About one-third of the shredded Mozzarella cheese
Repeat the process 2-3 more times. Top all with remaining Noodles. Spoon remaianing sauce over all to cover. Sprinkle with the 1 cup shredded Parmesan cheese.

Cut a large piece of foil big enough to "tent" it over the pan, and seal around the edges tightly as possible. Bake 45 minutes. Remkove foil cover and bake an additional 15 minutes or until bubbly and lightly browned on top. Let stand at least 15-20 minutes before serving.