1 lb. ground beef
3 Italian sausage (hot)
3/4 c. chopped onions
2 tbsp. olive oil

OTHER:

1/2 pkg. lasagna
1 lb. Ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. grated Parmesan cheese
1 pkg. fresh mushrooms, sliced thinly

SAUCE:

1 (1 lb.) can tomato puree
2 (6 oz.) cans tomato paste
2 c. water
1 tbsp. chopped parsley
2 tsp. salt
1 tsp. sugar
1/2 clove garlic, chopped fine
1/2 tsp. pepper
1/2 tsp. oregano leaves

Lightly brown beef, onion, and sausage in oil. Cook together. Take out Italian sausages before adding onions and beef to sauce.

In big pan, add all sauce ingredients; simmer, uncovered, stirring once in awhile, for about 30 minutes. After sauce has simmered for 15 minutes, start cooking lasagna. Add 1 tablespoon salt and 1 tablespoon oil to 4 to 6 quarts of rapidly boiling water. Add 1/2 package of lasagna slowly so that the water does not stop boiling. Boil, uncovered, for 12 minutes. Stir now and then. Drain in colander, then spread out flat on paper towel.

Making lasagna: In a 13 x 9 x 2 inch pan, spread about 1 cup of sauce on bottom. Start with 3 lasagna pieces lengthwise; add layers topping with sauce.

Layers: Sauce, Ricotta cheese, Mozzarella cheese, Parmesan cheese, sausage, mushrooms, sauce, etc. Then layer crosswise, cutting lasagna to fit. The last layer will be 2 or more pieces. Layer again, then put top pieces lengthwise. Add to top: Mozzarella, Parmesan, and remaining sauce. In adding sausage, break apart into little pieces; take skin off. Bake at 350 degrees for 40 to 50 minutes. Allow to stand 15 minutes before serving.