1 1/2 lb. lean ground beef
1/2 lb. hot Italian sausage
1 green pepper, chopped
1 med. onion, chopped
1 clove garlic, minced
1/2 c. dry red wine
2 cans tomato paste 2 cans water
1 lg. can peeled tomatoes
1 tsp. salt
1 tsp. oregano
1/2 tsp. each pepper, sugar & sweet basil
12 oz. lasagna noodles
1/2-1 lb. mozzarella cheese, grated or thinly sliced
1 lb. ricotta cheese
1/2 c. shredded Parmesan cheese
3 tbsp. oil (olive or salad)

In large skillet saute onion and green pepper in oil until soft. Add beef, sausage and garlic; cook, stirring until meat is brown; drain excess grease. Add tomato paste, water, peeled tomatoes, wine and spices. Let simmer for 1 hour or so, stirring periodically. Cook noodles in 2 tablespoons oil and salt; drain and rinse in cold water.

In shallow casserole dish, arrange in layers, first 1/3 of the noodles, spread 1/3 tomato sauce mixture over noodles, then 1/3 ricotta filling and 1/3 mozzarella cheese. Repeat this layering 2 more times. Top with Parmesan cheese and bake uncovered at 325 degrees for 45 minutes.

RICOTTA FILLING:

1 lb. ricotta cheese
1/2 c. grated Parmesan cheese
3 eggs, beaten
2-3 tbsp. warm water
Salt, pepper & dash of nutmeg

Mix the above in bowl with wire whisk.