28 lasagne noodles (12 per pan, plus 4 extra in case of breakage)
1 lg. container of Ricotta cheese
1 lb. Mozzarella cheese
1 lb. Provolone cheese
3 1/2 c. Parmesan cheese
3 1/2 c. Romano cheese
1 lb. ground round
1/2 lb. ground veal
1/2 lb. ground pork
1/2 lb. Italian sausage, chopped
20 slices Prociutto, sliced thin
1 lg. green bell pepper, chopped
3 bay leaves
10 lg. cloves garlic (or equivalent) crushed and minced
1 lg. or 2 med. onions, chopped
1 1/2 tbsp. oregano
1 1/2 tbsp. basil
1 tsp. sage
1/2 tsp. cayenne or black pepper
Pinch of nutmeg
1 1/2 tbsp. Italian seasoning
2 tbsp. sugar
8 oz. clam juice
1/2 c. Worcestershire sauce
1/4 c. soy sauce (optional)
1 lg. plus 1 sm. cans tomato paste
2 lg. (16 oz.) cans whole peeled tomatoes
Tomato juice (to thin sauce if needed)
1 1/2 c. sliced or halved black olives
3/4 lb. mushrooms, sliced
Olive oil

Heat olive oil (enough to cover bottom) in a large skillet and lightly brown meats (pork, veal, ground round, and Italian sausage). In a separate skillet, heat olive oil and saute onion, bell pepper and garlic until transparent; then add vegetables to meats and stir in the oregano, sage, basil, cayenne, nutmeg and Italian seasoning. Blend in tomato paste and then add tomatoes (chop coarsely in the skillet with spoon). Add Worcestershire sauce, soy sauce and clam juice. Stir well and bring to a boil; then reduce heat and simmer for at least 3 hours (6 hours is best). When sauce is done, stir in mushrooms and set aside to cool slightly.

Cook lasagne noodles according to directions and immerse in cool water when done to stop them from cooking. Dry them individually on a tea towel, as used.

Have Ricotta, olives and Prociutto ready and have all dry cheeses grated and ready. Have Mozzarella and Provolone cheeses grated and ready.

Cover the bottom of a 13 x 9 x 2 inch baking pan with sauce and cover with a layer of noodles. Spread noodles with Ricotta cheese, then sprinkle 3/4 cup of each of the grated cheeses. Arrange 1/4 cup of the black olives on top of the cheeses and top with 5 slices of Prosciutto.

Then repeat layers: sauce, noodles, Ricotta, grated cheeses, olives and Prosciutto and end with a last layer of noodles, sauce and remaining 1/2 cup of dry grated cheeses. Arrange halved olives on top. Repeat with second pan. Bake at 350 degrees for about 30 minutes or until top cheeses are slightly browned and lasagne is thoroughly heated and bubbly. Can be frozen.