3/4 lb. ground beef
3/4 lb. ground pork
3/4 c. chopped onions
1 clove garlic (crushed)
2 c. water
2 (6 oz.) cans tomato paste
1 tsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 lb. box of lasagna
4 c. (2 lbs.) Ricotta cheese
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
4 eggs
1 tbsp. parsley flakes

Cook meat, onions and garlic until meat is browned and onion is tender, stir in water, tomato paste, parsley, salt and pepper. Bring to a boil, reduce heat and simmer 1 hour. Cook lasagna and drain. Mix ricotta, Mozzarella, Parmesan cheeses, egg and parsley. Set aside. Pour 1/2 cup sauce on bottom of 13 x 9 x 2 pan; arrange layer of lasagna over sauce (overlapping edges). Spread 1/3 of cheese mixture over sauce and cover with 3/4 cup meat sauce. Continue until all cheese mixture is used and end with lasagna topped with 1 cup meat sauce. Sprinkle with additional Parmesan cheese and parsley. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until lightly browned.