1 1/2 lb. ground beef
1 1/4 lb. sweet Italian sausage
1 lg. chopped onion
3 lg. cloves finely chopped garlic
3 stalks chopped celery
2 or 3 chopped carrots
1/2 c. red wine
1 1/4 c. tomato puree
3 tbsp. tomato paste
3 tbsp. chopped parsley (fresh if you have it)
1 tsp. crushed red pepper
2 crushed bay leaves
Salt and pepper to taste

Brown slowly ground beef and sausage. Remove meat from pan and drain off excess fat. Saute onion, garlic, celery, and carrots. Return meat to pan and simmer all together for 1 hour.

Cook 402 (or whatever kind of lasagne noodles you can get). If grocery store does not have them, try an Italian grocery. Cook noodles with 1 tablespoon oil. Drain in colander and rinse with cool water so they won't stick.

Cover bottom of rectangular 9x13 pan or larger with meat sauce, then layer of noodles, and top with layer of Mozzarella cheese grated. Then add 1 pound of Ricotta cheese spread over this and another layer of noodles, meat sauce and noodles. Then top last layer of noodles with more grated Mozzarella.

If you like more noodles, you can layer it differently. I like to mix cheddar grated with Mozzarella on top. Bake at 350 degrees until bubbly.