1 can (32 oz.) tomato puree and 1 c. water
1 can (6 oz.) tomato sauce and 1 c. water
2 lbs. Italian sweet sausage
1 lg. onion (whole)
3 lbs. Ricotta cheese
2 tbsp. sugar
1/2 tsp. cinnamon
Grated cheese
2 eggs

Mix tomato puree and sauce with water and heat to dissolve. In the meantime, brown 2 pounds Italian sweet sausage and 1 large onion (whole) in saucepan. When this is real brown add tomato sauce and simmer for 1 hour. (Make your meatballs and add to sauce.)

Cook lasagna halfway and cool in colander. Mix 3 pounds Ricotta with 2 tablespoons sugar, 1/2 teaspoon cinnamon, some grated cheese and 2 eggs.

In one 13x9 pyrex pan put one scoop of sauce for your first layer then a layer of lasagna then spoon on Ricotta; blend easily. Repeat procedure until you come to the top and sprinkle with grated cheese. Cover with foil. Bake at 350 degrees for 1 hour.