German Lasagna Saurkraut Lasagna

With an Italian Father and a German Mother,
I came up with this lasagna recipe,
somehow it works out to be a great recipe.
Make this on a really cold winter day,
I guarantee your family will love it!

Ingredients:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1 pound store bought saurkraut
1/2 cup minced onion
2 cloves garlic, crushed
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon carroway seeds
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
some fresh parsley
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions:
In pan cook sausage, ground beef, onion,
and garlic over medium heat until well browned.
Stir in tomato paste, tomato sauce, and water.
Season with sugar, basil, fennel seeds,
Italian seasoning, 1 tablespoon salt, pepper,
and 2 tablespoons parsley.
Simmer, covered, for about 1 1/2 hours.
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 parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees.
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 all of the saurkraut mixed
with caroway seeds on pasta.
Spread some of the ricotta mixture over it.
Top with some mozzarella cheese slices.
Spoon meat sauce over mozzarella,
and sprinkle with Parmesan cheese.
Repeat layers, except the saurkraut
and top with remaining cheeses.
Bake in preheated oven for 45 minutes.
Remove foil, and bake an additional 15 minutes.
Cool for 15 minutes before serving.