1. In a skillet sauté 1 pound pork shoulder in 1 tablespoon olive oil until the meat is brown on all sides.
2. Add 1 small onion and 1 clove of garlic, both chopped.
3. Cook until the onion is golden.
4. Add 1 tablespoon minced parsley, a little salt and pepper and 1 1/2 cans Italian-style tomato paste mixed with 2 cups hot water.
5. Cover the skillet and simmer for 2 hours, adding a little water from time to time, if needed.
6. Remove the pork from the sauce and reserve it as a separate course or reserve it for another meal.
7. Cook 1 pound wide lasagna noodles in 5 quarts rapidly boiling salted water for about 15 minutes or until tender, stirring frequently to prevent the noodles from sticking together, and drain.
8. Mix 1 pound ricotta cheese with about 1 tablespoon warm water to make a soft paste.
9. Arrange the noodles in layers in a baking dish.
10. Cover each layer if noodles with some of the sauce.
11. Cover the sauce with a layer of the ricotta paste.
12. Sprinkle the ricotta with grated Parmesan cheese.
13. Bake the lasagna in a moderate oven (350°D) for about 20 minutes.
14. Serve the remaining sauce separately.

List of ingredient required:

• 1 Pound pork.
• 1 Tablespoon olive oil.
• 1 Small onion, chopped.
• 1 Clove of garlic, chopped.
• 1Tablespoon minced parsley.
• Salt.
• Pepper.
• 1 1/2 cans of Italian-style tomato sauce.
• Water.
• 1 Pound wide lasagna noodles.
• 1 Pound ricotta cheese.
• Parmesan cheese, grated.