1 lb. rippled edge lasagna
1/2 lb. ground pork
1/2 lb. ground beef
2 tbsp. olive oil
3 (10 1/2 oz.) cans spaghetti sauce
1/2 c. tomato juice
1 1/2 tsp. salt
3/4 tsp. oregano, crushed
1/4 c. Parmesan cheese
1 lb. Ricotta cheese
8 oz. Mozzarella, shredded
4 eggs
1/8 tsp. pepper
1/4 tsp. oregano, crushed

Saute pork and beef in olive oil. Add spaghetti sauce, juice, salt, and oregano, simmer for 15 minutes. Cook lasagna. Prepare cheese filling by combining cheeses, eggs, pepper and oregano.

Place a little meat sauce in bottom of greased 13 x 9 x 2 inch dish. Alternate with lasagna, cheese filling, meat sauce, lasagna (allow ends to extend up sides of pan) etc. Fold extended edges over top and cover with sauce. Sprinkle with Parmesan cheese. Bake at 375 degrees for 40 minutes.