1 lb. hamburger
3 links of Italian sausage (remove from casing)
1 onion, chopped
1 green pepper, chopped
Garlic to taste, fresh
Italian Herb seasoning
Tomato paste (enough to make 4 cups of tomato sauce)
4 c. water
1 can of tomatoes of desired
4 c. of good beef wine ("Meirs" burgundy)
Medium can of mushrooms
Ricotta cheese
Mozzarella cheese, buy the slices, cut into three parts for layers
Skim milk cheese (makes it taste good)
1 pkg. lasagna

Saute onion, pepper and garlic. Add hamburger, sausage. Fry until brown. Drain.

Season to taste with the Italian herb seasoning, salt and pepper. Add garlic as you like.

Add the 4 cups of tomato sauce and 4 cups of wine.

Simmer until 1/2 amount or couple hours. Add more water OR wine as you cook. Just add to your taste. Generally the wine helps a lot. (sip here - sip there)

Add the mushrooms about the last 30 minutes.

It is important to have lots of sauce so lasagna will not be dry. This is where the wine comes in handy.

Boil lasagna until done. Needs longer than directions on box... USE LARGE GLASS BAKING DISH.

Start with sauce - then a layer of lasagna (about 3 to 3 1/2 slices), then 3 strips of Mozzarella cheese, then your skim milk, grated cheese, sauce, ricotta cheese mixture and a little Parmesan cheese.

Repeat this until dish is full. Top layers should have lots of sauce and Ricotta cheese. It should be juicy. Generally 4 layers fills the dish. Bake 30 minutes at about 350 degrees.

MIGHT ADD A BIT MORE WINE TO KEEP IT NICE AND JUICY.

Serve with green salad - bread sticks or garlic bread.

PLEASE DO NOT MAKE SUBSTITUTES FOR LESS EXPENSIVE CHEESE OR WINE.