1 lb. Italian sausage
1 lb. ground beef
3/4 c. onion, chopped
3/4 c. celery, chopped
3/4 c. carrot, chopped
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. pepper
oregano
1 (10 oz.) pkg. lasagna noodles
3 c. Ricotta or cream cottage cheese
1/2 c. Parmesan cheese, grated
2 eggs, lightly beaten
2 tbsp. parsley
Mozzarella cheese, grated

In skillet, cook sausage, ground beef, onions, celery and carrots until meat is lightly browned. Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and 1/4 teaspoon pepper. Simmer, uncovered for 30 minutes, stirring occasionally. Cook lasagna by package directions, drain. Combine ricotta, Parmesan, eggs, parsley and remaining 1/4 teaspoon pepper. Place half the noodles in a greased baking dish. Spread with half the cheese filling, add half the Mozzarella and half the meat sauce. Repeat layers.

Bake uncovered in 375°F oven for 30 minutes. Let stand 10 to 15 minutes before serving. Cut into squares to serve. Freezes well.

Makes 10 to 12 servings.