1 lb. ground round steak
2 eggs, beaten
1 clove garlic (minced) or 1/4 tsp. garlic powder
3/4 tsp. salt
3/4 c. bread crumbs
2 tsp. dried parsley flakes
2 tbsp. Romano cheese
1/2 tsp. pepper
5 tbsp. cooking oil
1 lb. Italian or hot sausage (if link, skin when fried)
1/2 diced onion
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
1 can (1 lb. 4 oz.) tomatoes (#2 can or 2 1/2 c.)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
6 strips lasagne noodles, cooked and drained (use olive oil to prevent sticking)
1/2 lb. Mozzarella cheese (sliced thin)

RICOTTA FILLING:

1 lb. Ricotta cheese
1 beaten egg
2 tbsp. milk
1 tsp. dried parsley

Combine first 8 ingredients and mix well. Shape into 14 balls. In a LARGE skillet, brown meatballs in the oil and remove. Add sausage to oil; brown, then remove and set aside with meatballs. Add onion to oil and cook until golden brown, remove. Stir tomato paste into oil blending well.

Add tomato sauce, tomatoes, salt, pepper and oregano. Simmer 10 minutes. Slice meatballs and add to sauce along with onion and sausage (also sliced). Simmer 20 minutes stirring often. Grease 12 x 8 x 2 inch baking dish. Pour in enough sauce to cover bottom of dish.

Arrange 3 lasagne noodles over sauce. Add about 6 slices Mozzarella cheese, then 1/2 Ricotta filling. Another layer sauce, noodles, Mozzarella, Ricotta filling and finish with sauce. Cover with foil. Bake 45 minutes at 400 degrees.