Jezreel's Lasagna

This is a my famous lasagna recipe and it has gotten lots of raves.

1 lb. ground beef
1 lb. skim milk mozzarella cheese
1 lb. spicy Italian sausage
1 lb. ricotta cheese
1 tbsp. grated romano cheese
1 tbsp. grated parmesan cheese
1 tsp. dried celery flakes
1 lb. lasagna noodles
4 sm. (6 oz.) cans tomato puree
2 sm. (6 oz.) cans tomato paste
water
red wine
oregano
thyme
3 rosemary leaves
ground black pepper

Mix puree, water and oregano, thyme, and rosemary to the right consistency for a good thick, purplish-red sauce. Add red wine to taste. Let simmer while preparing the rest of the ingredients.

Remove casing from sausage. Form into cylinder and slice approx. 1 cm. thick slices. Brown sausage until almost done, then add to the simmering sauce.

Fully brown ground beef until no pink remains. Drain and add to simmering sauce. Simmer for 4 hours if possible.

Cook lasagna noodles until completely cooked (not al dente).

Mix ricotta, romano, parmesan and celery flakes.

Smear the bottom of a 9" x 11-1/2" pyrex pan with a little sauce. Then layer noodles, then sauce, then ricotta mixture, then noodles, then sauce. If more sauce is left, add a layer of sauce and top with largely grated mozzarella cheese.

Cover pan with aluminum foil and bake in 350 degree oven for 30 minutes initially. Bake an extra 10 minutes and keep repeating until sauce is rapidly bubbling as viewed through the side of the pan, and the mozzarella is completely melted.