Instructions

1. To make sauce ahead: cook meats and onion and garlic in a pan with olive oil until browned and cooked thru. Place cooked meat In a crock pot. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Cook on low 6 hours or until ready to serve. ( or Cook in a dutch oven covered for 1 1/2 hours)
2. When ready to assemble lasagna, Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. ( I used non stick foil) You can also now freeze this for future use or put in fridge overnight for next day
4. Bake lasagna in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. If you refrigerated this allow to get to room temperature before baking or defrost overnight.