Perfect Lasagna

This was another recipe from allrecipes, changed a bit to suit our tastes even better!

Ingredients:

1 pound sweet Italian sausage
1 pound lean ground venison
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
2 tbsp italian seasonings
1 tablespoon salt
1/4 teaspoon ground black pepper
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1/2 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

 Directions:

1. In a large pot, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, 1 tbsp Italian seasoning, 1 tablespoon salt and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. 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 egg, remaining italian seasoning and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3 noodles lengthwise over meat sauce. Spread with 1/2 cup of the ricotta cheese mixture. Top with a quarter of the mozzarella cheese slices. Spoon 1 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.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.