1 lb Ground Beef   
1 lb Ground Pork   
3 14.5 oz Cans Tomato and Tid Bits   
1 28 oz Can Whole Peeled Tomatoes, crushed and chopped   
Pinch Salt and Pepper   
1 1/2 Tbs. Italian Seasoning   
3 Tbs. Olive Oil   
1 Tbs. Chopped Garlic   
1 red Onion, chopped   
1/2 Cup Fresh Parsley, chopped   
2 lbs Ricotta Cheese   
1 Cup Parmesan Cheese, grated   
2 16 oz Pkgs. Lasagna Noodles   
1 lb Mushrooms, sliced   
1 Cup Red Wine   
1 lb Mozzarella Cheese, sliced thin
  1. Saute garlic, onion and seasonings in olive oil for about 5 -8 minutes; add parsley, canned tomatoes, red wine and mushrooms. Cook 30 minutes to an hour or until sauce thickens.
  2. In separate skillet season meat to taste with salt and pepper and brown. Drain grease.
  3. Cook noodles in salted boiling water. When finished, rinse in cold water and pat dry.
  4. Cover bottom of a 9 x 12 inch baking dish with sauce.
  5. Lay noodles out to cover dish.
  6. Add layer of meat mixture and dabs of ricotta cheese.
  7. Sprinkle with parmesan cheese.
  8. Add mozzarella cheese slices.
  9. Cover with light topping of sauce.
  10. Add another layer of noodles and repeat steps 6 – 9 two more times.
  11. Final layer or top of lasagna will not have noodles.
  12. Bake in 350° F oven for approximately 35 minutes.
  13. Add sauce and parmesan cheese and serve.

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