Lasagna Naples Style

• 1 lb ground beef
• 1/2 lb Italian sausage
• 1 cup chopped onion
• 1 cup chopped fresh mushroom
• 1 garlic clove, minced
• 21 ounces tomato puree
• 1/2 cup dry red wine
• 1 bay leaf
• 2 teaspoons dried basil
• 1 teaspoon marjoram
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 10 ounces lasagna noodles
• 2 eggs, beaten
• 2 cups ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1/4 cup snipped fresh parsley
• 8 ounces sliced mozzarella cheese

1. In skillet over medium heat cook beef, sausage, onion, garlic & mushroom until meat is browned, drain fat. Stir in tomato puree, red wine, bay leaf, basil, marjoram, salt & pepper, bring to boil. Reduce heat & boil gently uncovered for 10 minutes, stirring occasionally, discard bay leaf. While sauce is cooking boil pasta just until tender - rinse in cold water & drain.
2. Mix eggs, ricotta, parmesan & parsley together. Put half lasagna noodles in bottom of greased 13x9x2 baking dish.
3. Spread with 1/2 cheese mixture, meat & mozzarella, repeat the layers of pasta, cheese mixture & meat.
4. Cover with foil and bake for 30 minutes @ 375 degrees, uncover & add remaining mozzarella cheese, bake an additional 15 minutes.
5. Let stand 10 minutes before serving.

ground beef, italian sausage, onion, fresh mushroom, garlic, tomato puree, dry red wine, bay leaf, basil, marjoram, salt, pepper, lasagna noodles, eggs, ricotta cheese, parmesan cheese, parsley, mozzarella cheese

Taken from www.food.com/recipe/lasagna-naples-style-332420 (may not work)