Our Favorite Lasagna
1 lb. ground beef
1 lb. sausage
2 cloves Garlic, Minced
1 small onion, diced
2 (14.5 oz) cans diced tomatoes
1 (6 oz) can tomato paste
3 Tbsp. Italian Seasoning
1 tsp. salt
1 large container part skim Ricotta cheese
2 whole Beaten Eggs
1/2 cup grated (not Shredded) Parmesan cheese
2 Tbsp. Dried Parsley
1 teaspoon Salt
1 pound grated mozzarella
1 package oven ready Lasagna noodles
In a large skillet or saucepan, combine ground beef, sausage, onion and garlic. Cook over medium-high heat until browned. Drain the fat. Add tomatoes, tomato paste, Italian seasoning and salt. Simmer the sauce for about 30 minutes while you are working on the other steps.
In a medium bowl, mix ricotta cheese, beaten eggs, grated Parmesan, 2 Tbsp. parsley, and 1 more teaspoon salt. Stir together well. Set aside.
Arrange 3 oven ready lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon a third of the ricotta cheese mixture over the noodles. Spread evenly. Cover ricotta cheese with a layer of mozzarella cheese. Spoon a third of the meat/sauce over the top. Repeat, ending with meat/sauce mixture. Sprinkle top with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. We prefer to refrigerate it for a day and let the flavors blend, and then cook it.