1 1/2 oz. red or white wine
1 tbsp. salt
1/2 tsp. ground black pepper
1 sm. onion, chopped fine
2 garlic cloves, chopped fine
1 1/2 lb. chop meat, lean beef
1 1/2 lb. Italian sausage, remove skin, break into pieces
1 lb. ricotta cheese
3 eggs
1/2 tsp. Italian parsley
1 lb. lasagna pasta
1 tbsp. corn oil
Wine with meat sauce (see recipe)
1 lb. Mozzarella cheese, whole or skim, slice 1/8 inch thick and cut into 1 1/2 inch squares

In large skillet, pour in wine then add salt, black pepper, onion, garlic, and meats. Saute on low heat for 40 minutes. Remove from heat and set aside.

In small bowl, place in ricotta cheese, 3 eggs, and parsley. Mix well and set aside.

In 6 quart pot cook pasta according to directions on package, adding 1 tablespoon of corn oil to water so that pasta won't stick. Drain when done and set aside.

Use a 12 x 16 oven pan. Spread bottom of pan with some wine with meat sauce. Layer bottom of pan with pasta, small spoonfuls on meat dabbed every few inches, then dab ricotta cheese in between meat. Layer the Mozzarella, and cover with sauce. Repeat the pasta, meat, cheese, sauce process until all meat and cheese is gone. There should be at least 4 layers, ending with a layer of pasta. Cover with sauce. Preheat oven to 375 degrees. Bake lasagna 25-30 minutes. Remove and serve. Makes 8-10 servings.