Servings: 12 large pieces (6 per pan)

2 lbs lean ground beef 2 lbs lean ground beef
1 lb Italian sausage 1 lb Italian sausage
1 ½ large yellow onions 1 ½ large yellow onions
½ garlic bulb ½ garlic bulb
2 celery stalks 2 celery stalks
1 tablespoons salt (or to taste) 1 tablespoons salt (or to taste)
2 teaspoon fresh coarse ground black pepper (or to taste) 2 teaspoon fresh coarse ground black pepper (or to taste)
1/4 cup fresh parsley chopped ¼ cup fresh parsley chopped
1 tablespoon dried oregano 1 tablespoon dried oregano
1 tablespoon dried basil 1 tablespoon dried basil
2 (14 1/2 ounce) cans diced tomatoes, undrained 2 (14 ½ ounce) cans diced tomatoes, undrained
1 (14 ½ oz) can tomato sauce 1 (14 ½ oz) can tomato sauce
2 (6 ounce) cans tomato paste 2 (6 ounce) cans tomato paste
30 ounces ricotta cheese 30 ounces ricotta cheese
2 eggs, beaten 2 eggs, beaten
1 teaspoon pepper 1 teaspoon pepper
1/4 cup fresh parsley chopped ¼ cup fresh parsley chopped
2 lb mozzarella cheese, divided (pre shredded, NOT fresh) 2 lb mozzarella cheese, divided (pre shredded, NOT fresh)
Box lasagna noodles (usually have 19) Box lasagna noodles (usually have 19)
2 approx. 9"x12"x2.5" disposal aluminum trays 2 approx. 9"x12"x2.5" disposal aluminum trays

Saute in oil onion and celery until soft.  Add garlic and meats, cook until meat is no longer raw.
Add to meat mixture salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, tomato sauce, and tomato paste; stirring until well mixed.
Simmer 1 hour, stirring occasionally.
Cook lasagna noodles according to package directions; drain and set aside.
Combine ricotta cheese, eggs, pepper, parsley,  approx ¾ lb of mozzarella cheese.
In a greased lasagna pan, layer noodles (should fit 3 per layer or you won't have enough),  ¼ meat sauce, and ¼ remaining cheese mixture; repeat with a second layer of noodles, meat sauce, and cheese.
Top off with layer of noodles; sprinkle evenly with half the remaining mozzarella cheese; make sure to cover noodles completely or the noodles will burn.
Repeat for second pan.
Bake at 375F for 45 minutes, or more if doing both trays at once.
Let sit for 10 minutes before cutting and serving.

One bunch of parsley is plenty. Pictured lasagna was baked 50 minutes (1 pan) which was too much and a little too crispy. Froze one pan to see if it keeps  One bunch of parsley is plenty. Pictured lasagna was baked 50 minutes (1 pan) which was too much and a little too crispy. Froze one pan to see if it keeps