SAUCE:

2 (32 oz. jars) spaghetti sauce
2 tsp. parsley, minced
2 tsp. oregano leaves
1/2 tsp. basil
1/4 tsp. garlic powder
1 bay leaf
1/2 c. onions, diced

MEAT:

1/2 lb. Italian sausage
1 lb. ground beef
1 clove garlic, minced

CHEESE:

15 oz. ricotta cheese
1 lb. Mozzarella cheese, shredded
2/3 c. grated Parmesan cheese

Prepare tortillas as package directs. Prepare sauce. (Best if prepared the day ahead). In 5 quart Dutch oven, over low heat, mix sauce ingredients together. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf.

Remove sausage meat from outer casings; chop meat. In large skillet, saute sausage, beef and garlic until well browned. Drain off fat. Preheat oven to 325 degrees. Grease a 9 x 13 inch baking dish. Spoon in 1 cup sauce, spreading evenly.

Spread about 1/2 cup of ricotta cheese onto 3 tortillas. Layer over sauce, with cheese facing up, overlapping or cutting to fit. Sprinkle 1 1/2 cups meat mixture; top with 1 1/2 cups of Mozzarella.

Repeat layers using 1 cup sauce, 3 tortillas. Layer over sauce, with cheese facing up, overlapping or cutting to fit. Sprinkle 1 1/2 cups meat mixture; top with 1 1/2 cups Mozzarella.

Repeat layers using 1 cup sauce, 3 tortillas with 1/2 cup ricotta, 1 1/2 cups meat mixture, and 1 1/2 cups Mozzarella. Sprinkle with 2/3 cup Parmesan cheese. Spoon 1 cup sauce over cheese. Spread over 1/2 cup ricotta cheese onto the 3 remaining tortillas. Layer over sauce, with cheese facing down, overlapping or cutting as before.

Spread 3 cups sauce over tortillas, covering completely with sauce. Cover with foil and bake 30 to 35 minutes. Remove foil and sprinkle remaining Mozzarella cheese on top. Bake uncovered, 5 minutes longer, or until cheese melts.

Serve with extra sauce on the side. Garnish with extra sauce on the side. Garnish with finely chopped parsley. Serves 8 to 10.