The following recipe is Tom's contribution to the 1997 Braves Cookbook, "From Home Plate To Home Cooking Volume III"

• 1 lb. cooked lasagna noodles
• 1-1/2 lb. ricotta cheese
• 2 eggs
• 2 big packages (4 cups each) of mozzarella cheese
• Sauce*
• Meatballs**
• Romano Cheese

Mix two eggs with ricotta cheese

Cook lasagna noodles. Line baking pan with sauce. Lay strips of noodles, ricotta, mozzarella, meatballs, and sauce. Sprinkle romano cheese on each layer and repeat.

Bake at 350 degrees for 1 hour.

*Homemade Sauce

• 4 cans Italian plum tomatoes, whole or crushed
• Olive oil
• 1 can tomato paste
• Salt and pepper
• Onions
• Assorted meats (sausage, meatballs**, etc
• Garlic Salt

**Make meatballs with 2 lbs. meat, egg, bread crumbs, salt, pepper, and parsley

To Cook Sauce:

• Cover pan with oil. Fry the meats in the oil. When meat is almost cooked, add sliced onion and brown in the oil with the meat.
• Strain one can of tomatoes. Add salt, pepper, garlic salt and can of tomato paste. (Clean out can with a small amount of water).
• Add oil and onion to tomato mixture. Cook for 2 hours. With one half hour left, add meatballs and sausage. Simmer slowly