Lasagna

In a large pot combine and sauté:

1 onion, finely chopped

2-3 cloves garlic, finely chopped

½ lb. Fresh mushrooms, sliced thin

2 tablespoons real butter

3 strips bacon, finely chopped

When the bacon is thoroughly cooked add:

1-½ lbs. Ground beef

4 oz. Pepperoni, finely chopped

Cook until the ground beef is browned, and then add:

1-2lb. can stewed tomatoes, chopped or strained through fingers

2-12oz. Cans tomato paste

1-12oz. Can tomato sauce

Season to taste with:

Salt

Fresh ground black pepper

White pepper

Oregano

Bay leaves

Parsley

Basil

(Whenever possible use fresh spices and herbs)

Simmer covered for 2-4 hours.

In another large pot bring to boil about 4 quarts of water lightly salted. In the boiling water cook 8-10 lasagna noodles until fork tender. Drain and cool the cooked noodles.

In a 9”X12” glass baking dish:

Thinly coat with extra virgin olive oil

Thin layer of sauce

A single layer of noodles

A ½” layer of sauce

A layer of cheeses (about: ½ lb. Shredded cheddar, ½ lb. Mozzarella, ½ cup ground parmesan, and 1 cup ricotta) (in a pinch cottage cheese could be substituted for ricotta) Use ½ of the cheese on this layer saving the rest for the top.

The final layer of noodles

Sauce

Thin layer of sauce

Remaining cheeses

Cook in a preheated oven 325 degrees about 20 minutes or until the cheese melt and brown.