1 1/2 lb. ground beef
1 c. green pepper, minced
2 c. onion, minced
2-3 Italian sausages (remove skin)
2 clove garlic, minced
1 tbsp. parsley flakes
1 tbsp. basil
1 1/2 tsp. salt
1 (#2) can tomatoes
2 (6 oz.) cans tomato paste
6 oz. sweet vermouth
3 c. cottage cheese or Ricotta cheese
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese
10-16 oz. lasagne noodles

Brown meats slowly; drain off grease. Add balance of sauce ingredients. Simmer uncovered until sauce is thick (30-45 minutes), stirring occasionally.

Meanwhile, slice Mozzarella thinly and cook lasagne noodles in boiling, salted water until tender. Drain noodles and rinse in cold water.

Combine cottage cheese, eggs, salt, pepper, parsley flakes, and Parmesan cheese.

Assemble: 1) small quantity of sauce to set pan; (2) half of noodles; (3) half of cottage cheese mixture; (4) half of Mozzarella; (5) half of the meat sauce; repeat layers. Bake at 375 degrees for 30 minutes. Let stand 15 minutes before cutting in squares. Fills large lasagne pan.