• 2 lbs. Ground Beef
• 1 lb. Italian Sausage, mild
• 2 -3 Cloves Garlic, minced
• 1 Tbs. Basil
• 1 ½ t. Salt
• 1 (14 oz) can diced tomatoes 
• 2 (6 oz) cans tomato paste
• 10 oz. Lasagna noodles, cooked, rinsed, and drained
• 4 cups Ricotta cheese (2 containers – if you want it cheeser, use 3)
• 1 cup Parmesan cheese, grated or shaved
• 2 Tbs.Parsley flakes
• 2 Eggs, beaten
• 2 tsp. Salt
• 1 tsp Pepper
• 2 packages sliced mozzarella cheese
• 2 cups shredded mozzarella cheese or enough to cover top

Bring a stock pot of water to a boil.  Add noodles and cook until tender.  

Brown beef and sausage together.  Drain fat.  Add garlic, basil, salt, tomatoes, and tomato paste.  Simmer uncovered for 30 minutes, stirring occasionally. 

Combine ricotta, Parmesan, parsley, eggs, salt, and pepper in a bowl.  

Place half noodles in a lasagna dish. Spread half the cheese mixture on top of the noodles.  Layer one package of sliced mozzarella over the cheese mixture.  Top that with half the meat mixture.  Repeat layers and top with shredded mozzarella.  

Bake at 375 degrees for 30 minutes.  

* You can play around with this.  If you like more meat than cheese, add more meat and less cheese.  

*This can all be assembled ahead and refrigerated.  You’ll need to add at least 15 minutes of cooking time.  

*This freezes well.  Thaw in the refrigerator overnight and follow the refrigerated directions above.