|Ground beef chuck||1 Pound|
|Ground lean pork||1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||2 Tablespoon|
|Tomatoes||28 Ounce (3 1/2 Cup, 1 Can)|
|Tomato paste||12 Ounce (2 Cans, 6 Ounce Each)|
|Water||1⁄2 Cup (8 tbs)|
|Crushed red pepper||1⁄4 Teaspoon|
|Lasagne||1 Pound, uncooked|
|Ricotta/Creamed cottage cheese||2 Pound (4 Cups)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Saute beef, pork, onion and garlic in oil in 4-quart saucepan until meat is well browned.
Add tomatoes, tomato paste, water, salt, oregano, basil and red pepper; simmer, covered, 1 hour.
Cook lasagne according to package directions for about 10 minutes; drain.
(Separate lasagne and lay out flat on wax paper or aluminum foil to keep the pieces from sticking together as they cool.) Combine ricotta or cottage cheese, mozzarella and Parmesan cheeses, parsley, eggs, salt and pepper for filling.
Pour about 1/2 cup sauce on bottom of 13x9x2-inch baking pan.
Arrange 4 lasagne noodles lengthwise over sauce, overlapping edges.
Spread 1/3 of-cheese filling over lasagne and cover with about 1 1/2 cups sauce.
Repeat layers of lasagne, cheese filling and sauce twice.
Top with a layer of lasagne and remaining sauce.
Cover with aluminum foil; bake at 350° 30 minutes, or until hot and bubbly.
Remove foil; bake 10 minutes longer.
Allow to stand about 10 minutes before cutting for easier handling.