1 lb. pkg. curly lasagna noodles
1 1/2 lbs. ground beef
1 lb. Italian sausage, cut 1/2 pieces
2 green bell peppers, 1 red bell pepper, chopped
2 med. onions, chopped
1/2 c. green stuffed olives
2 eggs
3/4 c. olive oil
1 c. chopped mushrooms
3 garlic cloves, chopped
3 tsp. oregano
1 tsp. salt
16 oz. tomato sauce
16 oz. Ricotta cheese
1 (16 oz.) pkg. Mozzarella (or Muenster) cheese
3 tbsp. water
1 tbsp. Italian season
1/2 c. whole pit in olives

Cook noodles following package directions; drain and set aside.

Prepare large baking pan, lightly oil side and bottom of pan, class baker preferable. Line bottom of pan with cooked noodles.

MEATS: Brown ground beef and drain; set aside in bowl. In medium pan brown sausage in 1 tablespoons oil; drain and set aside.

SAUCE: In same pan add oil and saute green pepper, onions, garlic cloves, oregano, salt, pepper. Add tomato sauce and chopped mushrooms, simmer for 45 minutes on low heat. Add about 3 tablespoons water while sauce simmers. Add meats to sauce; set aside.

CHEESE: Slice Mozzarella cheese. Mix together Ricotta cheese and eggs.

Spoon meat sauce mixture over layer of noodles followed by Ricotta cheese, a layer of noodles. Then repeat, noodles, meat, ricotta, add layers until you end with a layer of sliced Mozzarella cheese.

Bake in 400 degree oven until bubbly and cheese is melted.