Sauce
In a wide frying pan, cook onion in oil until limp; add ground beef, sausage and garlic; continue cooking until meat is brown and crumbly. Spoon off and discard excess fat. Stir in tomato sauce, tomato paste, wine, water, salt, pepper, oregano, and sugar. Cover and simmer for 1½ hours.

Place lasagna noodles in a large pot of boiling, salted water and cook according to package instructions. Drain and rinse with cold water. Butter a 9x13 inch baking dish and then spread a thin layer of sauce over the bottom. Arrange half of the noodles in an even layer over sauce. Spread 1/3 sauce over noodles. Dot with 1/3 ricotta cheese and1/3 mozzarella cheese. Repeat layering 2 or more times. Sprinkle top with parmesan cheese. Bake uncovered in 350° oven for 40-50 minutes.

Preheat oven to 375°. Place clams with juice in a large bowl. Cover with the breadcrumbs and jack cheese. In another bowl, combine the mayonnaise, egg, parsley, green onion, baking powder, salt and pepper. Pour over the clam mixture and gently toss until mixed. Generously fill each clam shell with mixture. Cut bacon slices in ½ inch strips and place two on top of each clam. Place in glass baking dish and cook for twenty minutes.