To die for. I make a spinach vegetarian version, and a heavy on the meat version. My partner's Italian, REAL Italian mom helped me out on this before she died. MEAT: 1 lb. each ground beef and Italian sausage 2 small cans tomato paste 1 regular jar Ragu, Prego, whatever 32 ounces ricotta cheese fresh fine grated parmessan cheese fresh chopped mushrooms oregano, taragon, basil to taste fresh minced garlic clove 12 slices provolone cheese noodles, of course Freshly grated parmessan cheese In an 8 qt. pan, ground the beef, and sausage. Brown. Drain fat. Add Ragu, tomato paste, mushrooms, oregano, taragon, basil, and garlic. Simmer for an hour. Meanwhile, Combine all the cheeses and chill so the flavors merge together. Boil noodles, al dente. Not crunchy not soggy. If ya have a spare wall, thgrow a noodle on it. It should roll slowly down the wall, not stick, and not just bounce off to the floor. Cover bottom of baking dish with tomato meat mixture. Place 4 noodles. Place 3 slices of provolone cheese. Cover that with tomato beef, ricotta cheese mixture. Noodles, beef, provolone, and so on. 4 layers is a good thing. Cover with foil for 50 minutes at 375. Uncover bake for 20 minutes more. Let stand 20 minutes before serving. Nice additions to this include fresh baked garlic bread. Fresh minced garlic 1 tablespoon garlic powder French or Italian bread 2 sticks butter or margerine, or 2 cups from the tub. Slice bread lengthwise. Smatter bread generously with mixture. Broil on low until just brown on top. Pick a salad. Dinner done. A nice white Zinfendel is the perfect choice to compliment pasta dishes, especially when taragon, basil oregano or garlic is used in the dish.