PAPA JOE'S ITALIAN LASAGNE

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Two 13 x 9 inch pans. Oven, 350 degrees. 2 lg. (16 oz.) cans tomato puree 2 cans crushed Italian tomatoes 1 lg. onion 2 cloves garlic 2 tbsp. olive oil 1 bunch fresh parsley, finely chopped 1 tsp. sugar Pinch of oregano 1 lb. Italian sausage (med. or hot) 1 lb. lean ground beef 1 c. Parmesan cheese 1 1/2 lbs. Mozzarella cheese 2 lbs. Ricotta cheese 2 fresh eggs 1 1/2 lbs. lasagne noodles Spices, herbs, salt, and pepper to taste

To make sauce, brown chopped onion and garlic in olive oil for 2 to 3 minutes in a very large stock pot. Brown sausage meat (without skin), chopping into small chunks. Brown ground beef, breaking up into small chunks. To the browned meat stock, add tomato paste. Slowly blend the meat and tomato paste, being careful not to burn. After a few minutes, add tomato puree, crushed tomatoes, and 1 can of water from each tomato paste can. Stir until all ingredients are blended; lower flame, cover, and simmer for 3 to 4 hours (after 2 hours, add a teaspoon of sugar, smell and taste sauce. You may want to add a pinch of red pepper flakes).

Cook lasagne noodles according to package directions (until tender but not too soft) in rapidly boiling salted water with 1 tablespoon olive oil. Drain and rinse in cold water. While the noodles are cooking, you can grate the Mozzarella, blend the Ricotta with 2 raw eggs and some fine parsley flakes, and set up an assembly line of sauce, noodles, Ricotta cheese, Mozzarella cheese, and Parmesan cheese.

Using ladle, spread a thin layer of sauce (about 1/2 cup) in the bottom of a baking pan. Place a layer of noodles on top of sauce to begin layering. Add small portions (1/2 teaspoon) of Ricotta cheese mixture to noodles, placing about an inch or 2 apart. Spread a light layer of grated Mozzarella cheese on top; sprinkle lightly with Parmesan cheese. Add another ladle of sauce to cover, then repeat procedure with a layer of noodles. Make approximately 4 layers (about 2 1/2 inches thick).

On top of lasagne layer, add about 2 full ladles of sauce to lightly cover entire dish. Bake in oven for 30 to 45 minutes. Let set for 15 minutes before serving. (Actually, it's even better the next day!!) Enjoy!