1 lb. box of lasagna pasta
1 1/2 lbs. whole milk Mozzarella cheese (more or less to taste)
1 1/2 lbs. ricotta cheese
2 oz. (approx.) Parmesan cheese
2 (28 oz. size) cans of Imported Italian Tomato Puree (or 1 crushed/1 puree)
1 (smallest size) can of Italian tomato paste
Ground or chopped spices: oregano, basil, garlic
Olive oil
Salt
1/4 c. sugar
1 lb. chopped beef
1 lb. Italian sweet pork sausage
1 lasagna pan (sold in supermarkets)

Follow directions on pasta box to boil lasagna to desired firmness. Add oil (4 tablespoons) and salt (4 tablespoons) to boiling water before immersing lasagna in water. Place under running cold water when done. Put it aside for now.

Remove casing from pork sausage and mix in thoroughly with chopped beef. Pan fry meat over medium flame (to brown color) in olive oil. Put this aside when done. Empty two cans of tomato and paste into a large pot. Add olive oil, sugar, and salt. Cook over medium flame, adding water for desired thickness (periodically). Cook sauce for 1 1/2 hours. Stir sauce periodically during entire period of cooking.

Cut 1/8 inch slices of Mozzarella cheese in 1 1/2 inch squares. Your lasagna will have three filling layers of ingredients between four layers of pasta. Spread 2 tablespoons of olive oil and about 8 tablespoons of sauce together on bottom of lasagna pan. Divide all ingredients (except pasta) in groups of three, one for each layer.

Place first layer of pasta in pan covering bottom completely. Add 1/3 of each ingredient (Mozzarella, meat, ricotta) and top with sauce; sprinkle Parmesan cheese and spices (to taste) over these ingredients. Add next layer of pasta, repeat ingredients, etcetera, until you have four layers of pasta with three layers of filling (between the sheets as it were). Spread thin layer of sauce over top layer of pasta; sprinkle some Parmesan cheese and bake at 350 degrees for 40 minutes. Enjoy!