Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat.
Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, the sugar, 1 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350. Mix ricotta cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer.
In ungreased baking pan, layer noodles, meat sauce, cheese mixture. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese.
Bake uncovered 45 minutes. (Allow additional 15 minutes if lasagne has been refrigerated.) Let stand 15 minutes, cut.
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