1 ½ lbs of ground beef * 1 lb of sweet Italian sausage links cut 
in a large stock pot put all of the meat and 1 cup of water * cover and cook on med heat, stirring and breaking up large pieces of ground beef * in a separate pot sauté one large, thin sliced sweet onion, one red pepper, one yellow pepper, lots of chopped garlic, one pkg of sliced portabella mushrooms and 2 tblsps of fennel * after veggies are wilted remove from heat* 
after meat has completely cooked, drain fluid into a small container and place in freezer* add veggies to meat mixture and mix * season at this point with seasonings of your choice * add one can of diced tomatoes * one can of tomato puree * ½ to ¾ cup of sugar * simmer for 15 minutes * add one 6oz can of tomato paste to thicken* take fluid out of freezer, remove grease and add broth to sauce * cook slowly for one hour and then allow to rest for one hour 
cook lasagna noodles as per package directions * rinse in cool water * start with a layer of sauce, then noodles, then ricotta cheese, then grated cheese * continue layering until pan is full * place pan into a larger pan * put into a 350 degree oven and fill larger pan ½ full of hot water * cook until golden brown * allow to rest for at least 30 minutes and serve.