My Grandmothers Falscaldo Lasagna

• 15 fresh lasagna noodles (cooked about 1 minute less than suggested)
• 4.5 (26 ounce) jars tomato sauce, your favorite
• 1 12 lbs swiss cheese, shredded
• 12 hard-boiled eggs, sliced thin
• 12 cup fresh parmesan cheese
• 1 lb ground beef
• 1 hot sausage
• 1 sausage
• 1 loaf bread, toasted stale
• 12 cup fresh parmigiano-reggiano cheese
• 2 eggs
• 12 cup milk
• 1 tablespoon oregano
• garlic, to taste
• salt, to taste
• pepper, to taste

1. Meatballs: (I make these in double or triple batches and freeze them after I cook them, then pull them out and use them whenever).
2. Break bread in to 1 inch by 1 inch squares.
3. Add milk to toasted bread squeeze together until all bread is damp (discard any left over milk).
4. Add all other ingredients by hand and mix by hand ( you want to see the bread chunks in the mix).
5. Roll into 1 inch meat balls.
6. Heat in an oven at 425 until lightly browned.
7. Lasagna (layers from bottom to top).
8. Sauce bottom of pan
9. Layer noodles next.
10. Meatballs and swiss cheese.
11. Eggs.
12. Sauce again.
13. Noodles.
14. Meatballs and swiss.
15. Eggs.
16. Sauce.
17. Noodles.
18. Sauce.
19. Parmesan to top.
20. bake at 425 1 hour or until hot.

fresh lasagna noodles, tomato sauce, swiss cheese, eggs, parmesan cheese, ground beef, sausage, sausage, bread, cheese, eggs, milk, oregano, garlic, salt, pepper

Taken from www.food.com/recipe/my-grandmothers-falscaldo-lasagna-193515 (may not work)