1 lb. lasagne noodles
1 lb. Ricotta cheese
1 pt. half and half
2 eggs, lightly beaten
1 tbsp. parsley, finely chopped
Salt (pinch)
1/4 tsp. cinnamon
1/2 lb. scamozza or Mozzarella cheese
Olives oil
1 lb. lean ground beef or 1/2 lb. mushrooms
3 c. tomato sauce
Ground Parmesan cheese (about 1 lb.)

TOMATO SAUCE:

1 onion
2 garlic cloves
2 tbsp. olive oil
4 tbsp. butter
1 bay leaf
1 tsp. oregano
Salt and pepper (pinch)
1 lg. can tomato (1 lb. 12 oz.) sauce
1 can whole tomatoes (14 1/2 oz.)
1 sm. can (6 oz.) tomato paste

Cook lasagna noodles in boiling salted water to al dente stage. Drain and set aside. Cream Ricotta with half and half. Add beaten eggs, parsley, salt and cinnamon. Dice Mozzarella or scamozza cheese into 1/2 inch cubes. Add to Ricotta mixture. Saute ground beef or mushrooms until brown. Oil deep rectangular baking dish. Spoon Ricotta mixture over bottom.

Start with layer of lasagne noodles. Cover this with Ricotta mixture then cover with ground beef or mushrooms and lastly sprinkle with Parmesan cheese. Continue layering ending with lasagne strips (lightly covered with tomato sauce). Cover with waxed paper.

Bake 1 hour at 350 degrees (or convert to microwave time table). Serve with Tomato Sauce on side.

Tomato Sauce: Saute onions and garlic in oil and butter. Add herbs, salt and pepper. In 2 quart saucepan combine tomatoes, sauce and paste. Add sauteed onions and garlic. Simmer 1 hour. Serve over lasagne.