Lasagna (2 9"x13" pans)

1/2 lb. gnd beef 1/2 lb. Italian sausage

--Brown above and drain.

1 lg. can tomatoes 2 lg. cans tomato paste

1 lg. can tomato sauce 2 cans water

1 onion, chopped 4-5 cloves garlic, chopped

-- Add to taste.

2 t. basil 1/4 t. oregano

1/2 t. rosemary 1/2 t. celery salt

1/4 t. pepper 1/2 t. salt

-- Simmer for at least an hour (2-3 is better).

2 lbs. (2 pkgs) lasagna noodle, cooked according to package directions. When done place in cold water.

Parmesan cheese 8 oz. ricotta cheese

2 lbs (about 4 pkgs) mozzarella cheese, grated.

Opt.: Cooked spinach, or raw zucchini

To assemble:

Put sauce in bottom of pan. Line with layer of noodles. Add more sauce, spread 3 cheeses

and any other fillings. Repeat until full but reserve about 1/3 mozzarella cheese for last layer. Last layer is noodles, sauce and remaining cheese. Bake at 350 degrees for 45 minutes to 1 hour.