Merle's Lasagna

1/2 lb. salt pork
1 lb. ground beef
1 egg
2 T. bread crumbs
1 T. parsley
1/2 t. salt
1/8 t. pepper
1 clove garlic
1 T. Parmesan cheese
1 onion
1 #2 1/2 can Italian tomatoes
1 6 oz. can tomato paste
1 1/2 paste cans water
1 T. salt
1/4 t. dried basil
1/2 t. pepper
6 qt. water
3 T. salt
1 T. olive oil
1 lb. lasagna noodles
1 lb. ricotta or cottage cheese
1 lb. Mozzarella cheese
1 c. Parmesan cheese

First in Dutch oven, saute' diced salt pork 'til crisp. Meanwhile, make meatballs by lightly stirring together beef, egg, finely sifted breadcrumbs, parsley, salt, pepper, minced garlic, and 1 T. Parmesan cheese. Shape into 6 or 8 balls. Brown balls in pork fat. Add minced onion and saute' 'til browned. Strain tomatoes through coarse strainer into Dutch oven. Add tomato paste, water, salt, basil and pepper. Simmer, covered, for 2 hours. 30 minutes before sauce is done, start cooking noodles. Bring water to boil in large kettle and add salt and oil. When water boils, add noodles slowly so water does not stop boiling. Cook until tender, about 25 minutes. Drain well and quickly separate to prevent sticking. Rinse in cool water. Heat oven to 350 degrees. In bottom of a 14x10x2" baking dish, place some of the sauce. Remove meat balls from sauce and crumble. Mix ricotta with about 1/4 c. of sauce. Now place layers in pan in this order: Noodles, sliced mozzarella, Parmesan, ricotta, crumbled meat balls, and sauce. Bake 25 minutes. Let stand 15 minutes to set. Cut in 2" squares and lift out with spatula. Serves 8-10.