2 (12 oz.) tomato paste
5 qts. water
1/2 c. sugar
6 tbsp. olive oil
2 cloves garlic (chopped)
1 tbsp. oregano
1 tbsp. basil
1 1/2 tsp. garlic powder
3/4 c. grated Parmesan cheese

Brown garlic in olive oil. Drain oil. Add tomato paste and water; stir well. Then add sugar; stir. Add other ingredients; stir. Cook on low heat for about 2 hours slightly covered. Stir from time to time so it won't stick or burn. You may add more water if too thick. 1 1/2 lbs. Mozzarella cheese, grated 1 c. grated Parmesan cheese 2 lbs. Ricotta cheese with 2 beaten eggs added plus 1 tsp. parsley flakes 1 lb. bulk Italian sausage 1 lb. ground beef, browned Salt and pepper to taste

Cook noodles in 8 quarts water until almost cooked. Drain water.

In a 9x12 baking dish put a layer of sauce; top with a layer of noodles. Then spread the Ricotta mixture on top of the noodles. Then sprinkle meat mixture on top of Ricotta mixture. Then sprinkle the Mozzarella over meat. Then cover with a layer of sauce. Sprinkle top with some grated cheese. Repeat the process in layers until all the ingredients are used. The top layer should end with sauce and Mozzarella cheese.

Bake at 350 degrees for about 45 minutes or until it bubbles. Let stand 15 to 20 minutes before cutting in squares.

P. S. If you add a little oil to your water, your noodles won't stick together. (The sauce can be used for spaghetti, too.)