• Brown the onion and garlic lightly in olive oil in a large, deep pot.
• Add ground beef and Italian sausage and cook until browned, stirring and chopping the meat so that it is fine and not clumpy.
• Add all remaining ingredients.
• Simmer on a low flame/burner, uncovered, for at least 1-1/2 hours.
• Add the chopped Italian parsley about 15 minutes towards the end of cooking.
• Taste and season to your taste after this time period.
• Remove the bay leaf !!!!
• Cook noodles in boiling salted water for 5 - 7 minutes…..don’t overcook because they continue to cook during baking.

Drain and arrange in a deep lasagna baking dish, making 3 - 4 layers (or more) of the noodles, with the following

• First put some sauce on the bottom of the dish to prevent the noodles from sticking….you can also use olive oil for this.
• Layer the noodles down side by side.
• Spread some ricotta/sour cream/egg mixture on the pasta.
• Sprinkle Mozzarella cheese on next.
• Layer some sauce on next.
• Sprinkle some Parmigiana – Regiano / Pecorino cheeses (mixed well) on next.
• Start over again with the next layer, starting with the lasagna noodles first.
• Continue until you’ve reached the top of the baking dish,
• with the last layer being the Bolognese sauce.
• Bake in preheated oven at 325 degrees for about 40 minutes.
• For the last 5 minutes, sprinkle a final layer of grated Parmigiano – Regiano / Pecorino cheeses on top and bake until golden.
• If towards the end, you believe that the cheese may burn, cover it with aluminum foil to prevent burning.