1 lb. lasagne
6 qt. water
2 tbsp. salt
1 tbsp. olive oil

Cook lasagne in boiling, salted water with oil for 15 minutes. Drain and place in pan of lukewarm water to prevent sticking.

LASAGNE MEAT BALLS:

1 lb. ground pork
3 eggs
1/4 c. Parmesan cheese
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dry parsley, fresh
1/4 c. dry bread crumbs

Combine all ingredients and form into walnut sized meat balls.

LASAGNE SAUCE:

2 qt. tomato puree
1 (6 oz.) can tomato paste
1 1/2 pt. water
1/2 lb. cubed pork
1/2 lb. cubed beef
1 clove garlic
1 bay leaf
2 tbsp.. olive oil
1 pinch oregano
1 tbsp. salt
1/4 tsp. black pepper

Brown pork and beef, garlic and bay leaf in oiled skillet. Place tomato puree, paste, water, oregano, salt, pepper, browned meat in 4 quart pan, simmer for 2 hours, add meat balls and continue cooking another hour.

FILLING:

2 lb. Ricotta cheese
1/4 c. Parmesan cheese
3 eggs
1/2 tsp. black pepper
1 tbsp. salt
1/4 tbsp. fresh parsley

Mix all ingredients thoroughly.

Longo Lasagne Preparation: Prepare lasagne sauce and meat balls. Cook lasagne. Grease a roast pan or baking dish, 12 x 8 x 5 inches approximate size. Cover bottom of dish with a thick layer of sauce, then a layer of lasagne noodles, spread thin layer of Ricotta filling and mashed meat balls, then add pork and beef cubes with a layer of sauce. (Note: Mix mashed meat balls and broken up cubed meat together.) Cover with another layer of lasagne noodles and repeat with Ricotta, meat ball mixture and sauce. This will prepare about 4 or 5 layers. Cover final layer of lasagne with sauce. Bake uncovered in moderate oven at 375 degrees for 45 minutes.

Serve with additional sauce. Baked lasagne must stand at room temperature for 15 minutes after it is baked before cutting. This prevents spreading. Lasagne may be baked several hours in advance. Then reheat at 350 degrees for 30 minutes. Makes 8 servings.