1. 2 tbsp. olive oil
2. 1 lg. clove garlic
3. 2 tbsp. chopped onion
4. 1 lb. ground hamburger
5. 1 lb. sweet or hot (or mixed) sausage
6. 1 qt. tomato puree
7. 8 oz. tomato sauce
8. 1 (6 oz.) can tomato paste
9. 1/2 c. red wine
10. 4 1/2 oz. canned mushrooms

1/4 tsp. pepper
1/2 tsp. oregano
1 lb. Mozzarella, sliced
1 lb. cooked lasagna noodles
1 lb. Ricotta cheese
1 egg
1 pkg. frozen spinach
1 lb. Parmesan cheese

Brown in 2 tablespoons olive oil, 1 large clove garlic, 2 tablespoons chopped onion - add ground hamburger and sausage and brown. Add tomato puree, tomato sauce, tomato pate, wine, mushrooms, pepper and oregano.

Cover and simmer 15-20 minutes.

Cook 1 pound lasagna noodles in water and add bit of oil.

Ricotta - (1 pound) and 1 egg and 1 package of frozen (thawed, rinsed and drained) spinach.

Layer: light sauce, noodles, Mozzarella, Ricotta mixture, sauce, Parmesan. Repeat ending with sauce and Parmesan. Bake 15-20 minutes at 375 degrees. Can be frozen - thaw and cook as above. Cook frozen 45 minutes to 1 hour. Serves: 6-8 with bread and salad.

C/R