1 lb. ground beef
1/2 lb. mild Italian sausage
1 c. onion, chopped
1 c. mushrooms, sliced
1 clove garlic, minced
2 (10 1/2 oz.) cans tomato puree
1/2 c. dry red wine
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried basil
1 tsp. marjoram
10 oz. lasagne noodles
2 eggs, beaten
2 c. Ricotta cheese
1/2 c. Parmesan cheese
1/4 c. parsley
8 oz. Mozzarella cheese, sliced

In skillet, cook beef, sausage, onion, mushrooms and garlic until meat is brown; drain fat. Stir in tomato puree, wine, bay leaf, basil, marjoram, salt, and pepper. Bring to boiling, reduce heat. Boil gently, uncovered, about 10 minutes or until desired consistency, stirring occasionally. Discard bay leaf. Meanwhile, cook pasta just until tender; drain. Rinse in cold water. Combine eggs, Ricotta, Parmesan and parsley. Arrange 1/2 the lasagna noodles in bottom of greased 13 x 9 x 2 inch baking dish. Spread with 1/2 the Ricotta mixture, 1/2 the meat sauce and 1/2 the Mozzarella cheese. Repeat only layers of noodles, Ricotta and meat. Cover with foil. Bake in 375 degree oven for 30 minutes. Uncover, add remaining Mozzarella cheese; bake for 15 minutes longer. Let stand 10 minutes before serving. Makes 8 to 10 main dish servings.