Meat part

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1.5 cloves garlic

1 T basil

½ t oregano

½ t salt

2 medium handfuls Romano cheese

1 medium handful breadcrumbs

3 eggs

1 ¾ lbs ground meat

½ lb sweet Italian sausage

½ lb hot Italian sausage

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Sauce part

2 large cans Italian tomatoes

2 large cans tomato puree

3 small cans tomato paste (if needed)

2 T basil

½ t salt

1 T parsley

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Cheese part

3 lb Ricotta cheese

3 lb Mozzarella cheese

3 eggs

parsley

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Misc:

1 lb box of lasagna noodles

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1. Mix together all "Meat part" ingredients. Add all "Sauce part" ingredients and mix well. Cook 2 hours, stirring every 15 minutes.

2. "Cheese part" Mix ricotta and eggs, and add parsley until it 'looks right'. Chop up the Mozzerella as desired. (I prefer half inch cubes, but if you like a better mix, less obvious chunks, you can grate it). Stir mozzerella into ricotta mixture.

3. Boil lasagne noodles as directed on box. (I usually boil them a bit shorter than directed, so they end up al dente).

4. Choose your lasagne pans. Place a small amount of sauce in the bottom of each pan. Layer ingredients as follows: Noodles, cheese, sauce, noodles, cheese, sauce, noodles. Spread a small amount of sauce over the top layer of noodles to prevent drying out during baking. Sprinkle extra romano cheese on top, to taste.

5. Bake at 325-350 for approx. 30 minutes.