1/2 c. oil (olive or Wesson)
1 sm. bunch scallions, chopped
4 cloves garlic, chopped
6 onions, chopped
1 tbsp. capers in salt
2 (15 oz.) cans tomato sauce
2 (12 oz.) cans tomato paste
5 c. water (rinse out tomato cans with hot water)
2 tsp. dried parsley
1 1/2 tbsp. sugar
1 tsp. sweet basil
1/2 tsp. oregano
1 1/2 tsp. Italian seasoning
3 tsp. salt
1 tsp. pepper
1 tsp. cinnamon
1 lb. Italian sweet sausage cut in very thin rings (optional)
4 lbs. chopped beef
2 lg. cans sliced mushrooms
2 (1 lb.) containers Ricotta cheese
2 lbs. Mozzarella cheese (about 4 sm. pkgs.)
4 c. grated Parmesan-Romano cheese
4 eggs, slightly beaten

SAUCE:

Brown scallions, garlic, onions and capers in hot oil until lightly brown. Do not burn! Add tomato sauce, tomato paste, water, parsley, sugar and seasonings, ground beef (broken up), then sliced Italian sausage. Cook on low heat 1 1/2 to 2 hours covered. Cook last half hour uncovered. Add sliced mushrooms.

NOODLES:

2 (1 lb.) pkgs. Italian style lasagna noodles
8 c. water
3 tbsp. oil (olive or Wesson)
1 tbsp. salt

Add noodles to rapidly boiling water to which has been added oil and salt. Cook noodles until just tender. Drain.

Using two 14x10x1 inch roasting pans, cover bottoms of pans with sauce. Dividing ingredients between each pan, layer half of noodles over sauce, spread half of Ricotta cheese over, add half of Mozzarella cheese, half of Parmesan cheese mixed with beaten eggs and half of meat sauce. Repeat layers. Leave a little space for cooking -- otherwise a messy oven. Cover with foil and bake at 350 degrees for 30-35 minutes. Remove foil and bake another 15 minutes. Let cool 10 minutes before cutting into 6 inch squares. Serves 22-25 generously.

Note: Lasagna can be made up and frozen. Cover with Handi-wrap and foil. Thaw completely before baking. OR you can prepare the sauce and it can be frozen for weeks. Thaw and proceed from there.