1 lb. Italian sausage
1 lb. ground chuck
1 clove garlic, minced
1 tbsp. basil
1 tbsp. oregano
1 1/2 tsp. salt
1 (1 lb.) can crushed tomatoes
1 (6 oz.) can tomato paste
2 (8 oz.) can tomato sauce

Brown meat slowly; drain off excess fat. Add remaining ingredients. Simmer uncovered 30 minutes, stirring occasionally.

FILLING:

1 (15 oz.) container fresh Ricotta
1/2 c. grated Parmesan or Romano cheese
2 tbsp. parsley flakes
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 c. Mozzarella
10 oz. lasagna noodles

Mix together.

Cook 10 ounces of lasagna noodles in large amount boiling salted water until tender; drain, rinse.

Place a layer of noodles in 13 x 9 x 2 inch baking dish; spread with half the filling; add 1 cup of Mozzarella cheese; meat sauce. Repeat layers (3 layers of noodles, 2 layers of filling and sauce.)

Bake at 375 degrees about 30-45 minutes. Longer if frozen.