You need about a pound of ground chuck and a pound of mild Italian sausage.
Add a 1/2 cup of Extra Virgin Olive oil to your pan and brown the ground chuck until no longer pink, remove and set aside.
George's favorite jar of sauce is "Prego Traditional". He used one jar,(2lb.13oz.) and about a cup of Merlot wine.
Put the ground chuck back in the pot along with the sausage and start cutting the sausage in pieces with a big spoon like this.
In a large bowl mix one large Ricotta cheese with one egg and about a half a cup of fresh diced parsley, and salt & pepper to taste.
Put some of the meat sauce on the bottom of your Lasagne pan, then a layer of Lasagne to cover the bottom, overlapping is fine. Please don't look at the mess we made.
And the mozzarella.
And finally the rest of the Parmesan. Bake at 325 degrees until bubbly and cheese is melted and a light golden color.
The antipasto included lettuce, tomato, sliced Genoa salami, Provolone cheese, Manzanilla olives, Pepperoncini, salt and pepper to taste and topped with Extra Virgin olive oil and apple cider vinegar.
He made "heat and serve" dinner rolls and immediately after they came out of the oven he topped them with fresh chopped garlic, Extra Virgin olive oil, and freshly shredded Parmesan cheese.