1 clove garlic, chopped
1 sm. onion, chopped
1 sm. green pepper, chopped
1 (15 oz.) can tomato puree
2 (8 oz.) cans tomato paste
1 lb. hamburger
1/2 lb. crumbled Italian sausage, hot or mild
Sm. can mushrooms
Lasagna noodles
1 lb. ricotta
1/2 lb. Mozzarella
Grated Italian cheese (Parmesan)
Olive oil

In iron frying pan, with 2 tablespoons bacon fat or olive oil, brown garlic, onion, and pepper. Let it cool and add tomato puree and tomato paste. For each can of paste, add 2 cans of cold water. Add salt, pepper, and 1 teaspoon sugar. Stir. In a separate pan, brown hamburger and sausage and add to sauce. Simmer 1 hour, stirring occasionally. Add a small can of mushrooms, if desired. Boil 6 quarts of water, then add 3 tablespoons salt. Put noodles in singly and cook 15-20 minutes. Remove from stove and put in colander. Run cold water over the lasagna. Let cool.

In greased 9 x 15 inch baking dish, put sauce in bottom to cover, then put lasagna lengthwise. Cover with 1/2 ricotta (1 pound) and 1/3 brick Mozzarella (1/2 pound) and Parmesan cheese. Cover with sauce. Put next layer sideways and repeat with cheese. Put next layer lengthwise and cover with sauce. Sprinkle with grated cheese and Mozzarella.

Grease baking dish. Bake at 375 degrees for 40 minutes. COVER WITH TIN FOIL FOR FIRST HALF THE TIME. Remove foil and finish baking. Let set before serving.