Lasagna

• 1-1/2 pound Ground Beef
• 1 pound Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Diced tomatoes
• 1 cans (14 Ounce) Tomato Sauce
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Ricotta Cheese
• 2 whole Beaten Eggs
• 1/2 cup Grated Shredded Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Shredded Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
•  (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

INSTRUCTIONS

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Add tomatoes, sauce, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until al dente

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the ricotta cheese mixture over the noodles. Spread evenly. Cover ricotta cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously 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.

LABEL: (24) THAW completely and bake 350 for 1-1.5 hr.