3/4 lb. chuck, ground
1/4 lb. boned pork shoulder, ground
4 eggs, unbeaten
About 1 c. grated Romano or Parmesan cheese
3/4 c. pkgd. dried bread crumbs
7 tbsp. snipped parsley
Salt (can be opt.)
1 lb. sweet or hot Italian sausages
2 cloves garlic
1 (6 oz.) can tomato paste (2/3 c.)
3 (1 lb. 13 oz.) cans Italian-style tomatoes (10 c.)
1/2 tsp. fennel seeds
1 lb. lasagna noodles
1 tsp. dried basil
3 lb. ricotta or cottage cheese
1/2 to 1 tsp. freshly ground pepper
1 lb. Mozzarella or natural Swiss cheese, thinly sliced

Day before (or early same day) :

1. Mix chuck, pork, 2 eggs, 2 tablespoons grated Romano cheese, crumbs, 1 tablespoon snipped parsley, 1 teaspoon salt. Divide mixture in half. Shape half into 10 large meatballs, rest into tiny balls -- about 4 dozen.

2. In Dutch oven, brown sausages with 1 clove garlic until some fat collects. Add meatballs; brown. Remove sausages and meatballs.

3. To fat remaining in Dutch oven, add tomato paste; cook over low heat a few minutes. Add tomatoes, 1 tablespoon salt, fennel seeds; simmer, uncovered, stirring frequently, about 1 hour, or until very thick. Add sausages, meatballs, 2 1/2 cups water; cook slowly, uncovered, about 2 hours.

4. Remove sausages and large meatballs. Cool; refrigerate all if you are preparing day before.

About 2 hours before serving:

1. Cook lasagna noodles, as label directs, until they seem tender -- and not hard in center. (Taste a strand now and then to be sure and not overcook them.) Quickly drain noodles and hang them over side of colander for easier handling.

2. Meanwhile, heat sauce over low heat until it bubbles; add 2 tablespoons snipped parsley, 1 minced clove garlic, basil. Remove 1 cup of sauce, add it to large meatballs and sausages, then set aside.

3. Blend well ricotta, 2 eggs, 1/4 cup snipped parsley, 1 tablespoon salt, pepper.

4. Start heating oven to 400 degrees. In shallow open pan, 14 x 10 x 2 inches, spread one fourth of sauce. Lay about a third of lasagna noodles, one at a time, over sauce in pan, until bottom is entirely covered with noodles. Spread half of ricotta mixture over noodle layer. Sprinkle this with about 1/3 cup grated Romano cheese; dot with 1/3 pound Mozzarella, in thin slices. Repeat layers of sauce, noodles, ricotta mixture and cheese, then add another one fourth of sauce and remaining noodles. Sprinkle top layer of noodles with remaining grated cheese, spread rest of sauce over entire surface and dot with remaining Mozzarella slices.

5. Bake lasagna 1 hour, then remove from oven and let it stand on top of stove 15 to 30 minutes so it will cut easily. Meanwhile, slowly reheat reserved sausages and large meatballs in sauce.