Sauté ground round, sausage and garlic in oil. Add tomatoes, tomato sauce, crushed tomatoes in purée, oregano and salt and pepper to taste. Simmer 10-15 minutes. Boil lasagne noodles as directed; drain, rinse and lay out on foil or non-stick paper. In a large buttered pan, arrange alternate layers of: noodles, thin spread of Ricotta, Tomato-meat sauce, Mozzarella slices, and Parmesan cheese. finish with a layer of meat sauce and Parmesan. Bake at 375 degrees for 12 minutes, cover and refrigerate or freeze. Before serving, reheat for 40-45 minutes at 350 degrees. Defrost first in refrigerator if it has been frozen. This recipe from Carol Ostrom.