1 lb. hamburger (extra lean)
1 lb. Italian sausage
4 cloves garlic (chopped)
1 onion, lg. (chopped)
1 (15 oz.) cans tomato sauce
2 (15 oz.) can stewed tomatoes
1 (15 oz.) can tomato paste
1 pkg. tofu (soft)
6 eggs (separated)
1 lg. Ricotta cheese
2 c. grated Mozzarella
2 c. grated Cheddar cheese
16 narrow or 12 wide lasagne noodles
2 tbsp. oil (vegetable)

(Make 2 while you're at it. Freeze one.)

In skillet brown sausage. Add chopped onion and garlic and cook until tender. Add tomato sauces and paste. Stir thoroughly and simmer then cool while preparing white sauce.

Beat egg whites until stiff. Fold in Ricotta cheese, tofu and Mozzarella cheese. Let sit while cooking noodles.

In long pan boil enough water to cover noodles. Cook until flexible. Remove from water with rubber spatula. Line bottom of 2 oiled 7x13x2 (or faximile) pans with one layer of noodles. Spoon in and spread white sauce. Place second layer of noodles on top. Mix in egg yolks to red sauce. Spread red sauce over noodle layer. Top with grated Cheddar cheese.

Bake 45 minutes at 350 degrees. Cool 15 minutes before cutting into squares. Served with green salad and garlic bread.