First, he browns two pounds of spicy sausage, two pounds of ground beef, one pound of Italian sausage in a large stock pot.
Next, make your Ricotta Cheese mixture. Five 15 ounce ricotta cheese containers, three free range/cage free eggs, and fresh chopped flat leaf parsley is what you need to make the mixture.
Uncooked noodles go on first; this makes a less-liquid dish. However, my husband's mother always says: for a faster cook time, boil your noodles first.
Add a little water to the pasta sauce jars, shake, and dump. (Waste not/Want not)
Add meat sauce.
Add ricotta mixture. (The flat leaf parsley adds so much flavor! I love it!)
Add Mozzarella cheese.
And then repeat (noodle, meat, ricotta, mozzarella) layers until you run out of room in your pan; the top layer should end with mozzarella without a ricotta layer underneath the mozzarella. Every recipe has a trick, right? My husband's trick is to add one sun dried tomato pesto layer on top of one meat layer. Preferably in the middle meat sauce layer.