Sicilian Lasagna - cooking recipe

Ingredients

2 lb. lean ground meat or ground chuck
2 lb. pork sausage
2 lb. veal
2 large onions
2 cloves garlic
3 stalks celery
6 small cans tomato paste, diluted with 2 cans water per can (12 small cans water total)
3 small cans tomato sauce, diluted with 1 1/2 cans water per can (4 1/2 cans water total)
1 1/2 c. sugar
salt to taste
black pepper to taste
1 large container Ricotta cheese
1 large container Parmesan cheese (use only half of this container)
1 lb. shredded Mozzarella cheese
1 lb. Provolone cheese
2 boxes Mueller's lasagna noodles
3 medium-sized fryers
2 large bottles Italian dressing

Preparation

Wash chickens well and remove livers, gizzards and hearts. Split chickens in half, cutting through backs and center breasts. Place halved pieces in a large roasting pan, with wings and legs sides up.
Pour Italian dressing over the chicken.
Use both bottles.