In a large pot combine and sauté:

1 onion, finely chopped

2-3 cloves garlic, finely chopped

˝ lb. Fresh mushrooms, sliced thin

2 tablespoons real butter

3 strips bacon, finely chopped


When the bacon is thoroughly cooked add:

1-˝ 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:


Fresh ground black pepper

White pepper


Bay leaves



(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 ˝” layer of sauce

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

The final layer of noodles


Thin layer of sauce

Remaining cheeses


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