Sicilian Lasagna

• 2 lb. lean ground meat or ground chuck
• 2 lb. pork sausage
• 2 lb. veal
• 2 large onions
• 2 cloves garlic
• 3 stalks celery
• 6 small cans tomato paste, diluted with 2 cans water per can (12 small cans water total)
• 3 small cans tomato sauce, diluted with 1 1/2 cans water per can (4 1/2 cans water total)
• 1 1/2 c. sugar
• salt to taste
• black pepper to taste
• 1 large container Ricotta cheese
• 1 large container Parmesan cheese (use only half of this container)
• 1 lb. shredded Mozzarella cheese
• 1 lb. Provolone cheese
• 2 boxes Mueller's lasagna noodles
• 3 medium-sized fryers
• 2 large bottles Italian dressing

1. Wash chickens well and remove livers, gizzards and hearts. Split chickens in half, cutting through backs and center breasts. Place halved pieces in a large roasting pan, with wings and legs sides up.
2. Pour Italian dressing over the chicken.
3. Use both bottles.

lean ground meat, pork sausage, veal, onions, garlic, stalks celery, tomato paste, tomato sauce, sugar, salt, black pepper, ricotta cheese, parmesan cheese, mozzarella cheese, provolone cheese, noodles, fryers, italian dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271110 (may not work)