STEP 1: Sauce Ingredients:
1 1/2 lb. ground round, browned
2 (12 oz.) cans thick tomato paste
1 can water
1 lg. can crushed tomatoes
3 tbsp. cooking oil
1/2 c. onion, chopped
2 lg. cloves garlic, crushed
1/2 c. celery
1/2 c. green pepper
1 1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. oregano
1/8 tsp. pepper
1/4 c. parsley, chopped
1/4 c. Parmesan cheese
1 c. mushrooms
Pinch of baking soda

Saute' meat, onions, celery, green pepper, mushrooms and garlic in oil until browned. Add tomatoes and tomato paste and mix well. Add water and remaining ingredients except baking soda. Simmer for 1 hour stirring often. Last 10 minutes, add baking soda. Set aside.

STEP 2: Cheese Fillings - Ricotta Filling Ingredients
4 eggs, slightly beaten
1/4 c. Parmesan cheese
1/4 c. parsley, chopped
2 lbs. fresh Ricotta cheese
Salt & pepper to taste

Beat together Ricotta ingredients and set aside in separate bowl.

Mozzarella Mixture Ingredients:
1/2 lb. Mozzarella cheese
1/2 lb. Swiss cheese

Grate together and set aside in separate dish.

Parmesan Cheese Ingredients:
1 c. Parmesan cheese, grated

STEP 3: Noodles
1 lb. Lasagna noodles, boiled, rinsed & cooled

Grease a 3 quart flat baking dish. Pour in a little sauce (enough to cover bottom of dish). Add a layer of noodles, pour a little sauce over the noodles, sprinkle with Parmesan cheese mixture, add 1/2 the Ricotta filling, more sauce, 1/2 the Mozzarella filling, more sauce. Repeat layering process again ending with sauce on top. Sprinkle with Parmesan cheese. Put the baking dish on a cookie sheet and bake in 350 degree oven for 1 hour. When done, cover with foil and let stand 25 to 30 minutes before cutting. It will still be hot and delicious. This looks like a hard recipe, but once you get everything together it moves right along and is well worth the effort. Serves 10 for a main dish or 15 for a side dish.

VARIATION: For Spaghetti and Meat Sauce use Lasagne Sauce recipe and serve over Spaghetti noodles.