1/2 c. hot water
1/2 c. tomato paste
2 cloves garlic, mashed
1 tsp. oregano
1 tsp. salt
Dash pepper
1/2 c. chopped onion
1 lg. can plum tomatoes, chopped
1 lb. ground Italian sausage
1 lb. hamburger
1 lb. lasagna noodles
1 c. Parmesan
1 lb. Mozzarella
1 1/2 lbs. Ricotta
2 beaten eggs
1/2 tsp. salt
1 tsp. pepper

Mix Ricotta, beaten eggs, salt and pepper and set aside. Brown sausage; add ground beef, onion, and garlic. Fry until beef is lightly browned. Pour off some of grease and then add tomato paste and water and canned tomatoes. With lid, simmer 30 minutes.

Meanwhile, cook lasagna; do not drain. Leave in pan and let cool tap water run into pan until cool enough to handle. Grease one large and one small casserole or pans.

Arrange layer of noodles, meat sauce, Ricotta mixture, Mozzarella and Parmesan; repeat, end with sauce and Parmesan on top. Bake at 350 degrees (cover with foil) for 1 hour. Heat spaghetti sauce and spread over when served.