1 lb. pkg. curly lasagna
1 1/2 lbs. ground beef
1 lb. Italian sausage
2 green peppers
2 med. onions
3 chopped garlic cloves
1/2 c. green stuffed olives
1/2 c. mushrooms
3 tbsp. oregano
1 tsp. salt
32 oz. jar spaghetti sauce
16 oz. Ricotta cheese
2 eggs
1 (16 oz.) pkg. Mozzarella cheese
1 (16 oz.) pkg. Muenster cheese
1 tsp. garlic powder

Prepare curly lasagne following directions on box. Prepare large baking pan by lightly oiling bottom and sides. Line one layer of lasagne in pan; set aside.

Saute ground beef and sausage; drain, remove from pan and set aside. Chop peppers, onions, olives and mushrooms saute until just tender. Add these to meats, mixing well. Stir together the oregano, salt, garlic powder and sauce, simmer 15 minutes. Pour over meat mixture; set aside.

Beat the 2 eggs together with the Ricotta cheese; set aside. Slice Mozzarella and Muenster cheeses. Alternate one layer each starting with lasagne, meat sauce, Ricotta, egg, Mozzarella and Muenster, ending with cheese. Bake at 425 degrees for 25 minutes, until bubbly and cheese melted.