1 lb. lasagna noodles
2 lb. Ricotta cheese
1 lb. Mozzarella, shredded
1 c. grated Parmesan cheese
3 tbsp. olive oil
1 c. chopped onions
1 clove garlic
1 1/2 lb. hamburger
1 lb. bulk sausage
1 lb. 12 oz. can tomatoes or 1 qtsp. home canned
3 (6 oz.) cans tomato paste
2 c. water
2 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oregano

Prepare tomato sauce. Heat 3 tablespoons olive oil in a large deep skillet or 3-quart saucepan. Add onions and garlic (crushed or minced). Cook until onion is soft, stirring occasionally. Add hamburger and bulk sausage. Separate into small pieces; cook until lightly browned. Stir in tomatoes, tomato paste, water, salt, pepper and oregano. Cook, uncovered, over low heat about 1 hour, stirring occasionally. (Add mushroom pieces along with onion if you like.)

Meanwhile, cook noodles, adding 1 tablespoon olive oil to water; drain.

Spread about 1/4 cup tomato sauce over bottom of buttered 13 x 9 1/2 x 2-inch baking dish. I use a larger pan. Using 1/4 each, add a layer of noodles, then tomato sauce. Using 1/3 of each, top evenly with 3 cheeses. Repeat layering, ending with tomato sauce. I like to put extra Mozzarella cheese on the top.

Bake at 375°F for 30 minutes. Let stand 10 to 15 minutes to set.