2 lg. cans Italian tomatoes
2 sm. cans Italian tomato paste
Water
2 cloves garlic, minced
1 sm. onion, chopped
1 tbsp. salt
2 tsp. sugar
1/2 tsp. black pepper
1 tsp. olive oil
1 lb. chopped beef
1 lb. pork sausage
1 lb. mushrooms, sliced
2 tbsp. butter
1 lb. lasagne noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese
1/2 lb. grated Parmesan or Romano cheese
4 hard-cooked eggs

Saute the mushrooms in the butter and set aside. In the same skillet, brown the beef in the oil with the garlic and onions. In a large saucepan, mix the browned meat with the tomatoes and the tomato paste. Fill each tomato paste can with water and add that. Add salt and pepper and sugar. Stir well and let simmer for 2 hours. Brown the sausage (without oil) in the skillet and add that to the sauce, along with the mushrooms, in the last hour of cooking.

Cook and drain the noodles. Slice the hard-cooked eggs, and chop the Mozzarella. Spoon a layer of sauce into a lasagne pan and top with a layer of noodles. Follow with a layer of ricotta, some Mozzarella, and some eggs. Top with more sauce and some grated Parmesan.

Repeat this until the pan is covered and all ingredients are used up. Bake in a preheated 375 degree oven for 15 minutes. Broil until the top is evenly crusted; remove from oven and let cool for 30 minutes. Cut into squares to serve. Serves 6-8.