Lasagna

In skillet cook beef, sausage, onion, mushrooms, and garlic till meat is brown. Drain off fat. Stir in tomato puree, wine, bay leaves, basil, marjoram, 1 tsp salt, and ¼ tsp pepper. Bring to boiling; reduce heat. boil gently, uncovered about 10 minutes or till desired consistency, stirring occasionally. Discard bay leaves.

Meanwhile, cook pasta in boiling salted water just till tender; drain. Rinse in cold water; drain. Combine eggs, ricotta, Parmesan, and parsley. Arrange half of the lasagna noodles in bottom of a greased 13x9x2 in baking dish. Spread with half of the ricotta mixture, half of the meat sauce, and half of the mozzarella cheese. Repeat only the layers of pasta, ricotta, and meat. Cover with foil. Bake in 375 oven for 30 minutes. Uncover; add the remaining mozzarella cheese. Bake about 15 minutes longer or till heated through. Let stand 10 minutes before serving.