1 lb. ground beef
1/2 lb. sausage meat, chopped
1/4 lb. salami, chopped
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can tomatoes
2 (5 1/2 oz.) cans tomato paste
Dash of Worcestershire sauce
1/2 tsp. sugar
1/2 tsp. basil
1 tbsp. parsley
1/2 tsp. salt
2 tsp. oregano
Dash of cayenne
Dash of pepper
1 lb. Mozzarella cheese, grated
2/3 c. Parmesan cheese, grated
1 c. ricotta cheese
2 eggs, beaten
1 lb. lasagna noodles

Brown meats in large saucepan (no oil necessary), then drain off fat. Add next 12 ingredients, bring to a boil, then simmer, uncovered, for approximately 2 hours, until sauce is very thick.

Cook lasagna noodles according to package. Lightly grease a 9 x 12 inch casserole dish. Combine eggs, ricotta and 1/2 cup of Parmesan. Place a single layer of noodles in bottom of casserole, then a layer of sauce, then a layer of Mozzarella. Make another layer of noodles, then a layer using all of the ricotta mixture, then some sauce, then some noodles. End with a layer of Mozzarella, noodles and sauce. Sprinkle remaining Parmesan over all, cover with tin foil and bake in a 375 degree oven for 30 minutes.