This recipe is in my cookbook. I don’t make it that often because it’s a little time consuming. But, it’s still easy and REALLY GOOD! I did it for company over the weekend and they loved it.


4 lbs. ground beef
2-3 cups bread crumbs
2 eggs
3 cloves garlic, crushed
1 teaspoon salt
½ teaspoon pepper
1½ tablespoon parmesan cheese

Combine all ingredients and mix well. Shape into balls and fry in ½ cup oil. Brown on all sides. Remove and set aside to drain.

3 cans tomato paste
Meatball drippings
3-4 bay leaves ½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, whole

Melt tomato paste in drippings with 3 cans of water for each can of paste. Transfer sauce to large pot and add remaining ingredients. Return meatballs to pot and cook on medium low a couple hours to thicken. Again remove meatballs, mash and return to pot.

2 packages fresh mushrooms, chopped
3 packages slivered almonds
2 to 3 lbs. fresh Ricotta cheese
2 eggs
2 to 3 packages of lasagna

Fry mushrooms and set aside. Roast almonds lightly and set aside. Combine two to three pounds fresh Ricotta cheese with two eggs and pepper and set aside. This should be smooth and creamy.

Boil two to three packages of lasagna and drain in a colander. In a small bowl pour cold water to use as you handle hot pasta. Assemble by lining bottom of two 13×9 inch pans with sauce. Then pasta, next ricotta, next sauce, next Parmesan cheese and repeat. Midway adds nuts as a layer. Top with more nuts and mushrooms. Bake at 350 degrees for 15 to 20 minutes.