1 lb. Ronzoni #80 lasagne
2 tbsp. olive oil
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground sausage (optional)
1 med. minced onion
1 clove garlic
1 tsp. minced parsley
12 oz. tomato paste
2 c. water
1/2 tsp. salt
1/2 tsp. pepper
1 lb. Mozzarella cheese
3/4 lb. ricotta (not in ziti)
2 tbsp. Romano cheese

Brown beef and pork in, and optional sausage in saucepan, with oil, garlic, and parsley. Add tomato paste, 2 cups of water, salt and pepper; simmer 1 1/2 hours.

Bring 5 quarts water to boil, add 1 teaspoon olive oil and lasagne and cook 20 minutes or until tender, stirring to prevent sticking together. Drain.

Arrange lasagne in casserole in layers, alternating with layers of sauce, sliced Mozzarella, and ricotta until lasagne is all used. Sprinkle with grated cheese. Bake in 375 degree oven until Mozzarella is melted, approximately 30 minutes. Serves 8 to 10.

Preparation time: 2 hours.