Servings: 12

12 lasagna noodles uncooked - I used freshly made pasta 12 lasagna noodles uncooked - I used freshly made pasta
4 cups (16 oz.) mozzarella cheese shredded and divided 4 cups (16 oz.) mozzarella cheese shredded and divided
½ cup parmesan cheese shredded and divided (60g) ½ cup parmesan cheese shredded and divided (60g)
Tomato Sauce: subheading: Tomato Sauce:
½ pound lean ground beef - I used 1 lb. lean ground beef and no sausage. ½ pound lean ground beef - I used 1 lb. lean ground beef and no sausage.
½ pound Italian sausage ½ pound Italian sausage
 
1 onion diced 1 onion diced
2 cloves garlic minced 2 cloves garlic minced
36 ounces pasta sauce *see note ( I used a 32 oz. jar of pasta sauce - Classico tomato and basil) 36 ounces pasta sauce *see note ( I used a 32 oz. jar of pasta sauce - Classico tomato and basil)
2 tablespoons tomato paste 2 tablespoons tomato paste
1 teaspoon Italian seasoning 1 teaspoon Italian seasoning
Cheese Mixture: subheading: Cheese Mixture:
2 cups ricotta cheese - I used 16 oz. small curd Cottage cheese 2 cups ricotta cheese - I used 16 oz. small curd Cottage cheese
¼ cup fresh parsley chopped - I used 4 tsp. freeze dried parsley ¼ cup fresh parsley chopped - I used 4 tsp. freeze dried parsley
1 egg beaten 1 egg beaten

Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg.
Add 1 cup meat sauce to a 9x13 pan.
Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce.
Repeat twice more.
Finish with 3 noodles topped with remaining sauce.
Cover with foil and bake 45 minutes.
Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan), and bake an additional 15 minutes or until browned and bubbly. Broil 2 to 3 minutes if desired.
Rest 10 to 15 minutes before cutting.

Note on the sauce: In this recipe each layer has about 1 cup of meat sauce. If you prefer more sauce in your lasagna, increase the pasta sauce to 48 oz.  Note on the sauce: In this recipe each layer has about 1 cup of meat sauce. If you prefer more sauce in your lasagna, increase the pasta sauce to 48 oz.
Time Saving Tip: Use fresh lasagna sheets found in the deli area and skip the boiling step! Fresh lasagna doesn't need to be boiled first.  Time Saving Tip: Use fresh lasagna sheets found in the deli area and skip the boiling step! Fresh lasagna doesn't need to be boiled first.
Let the lasagna sit/rest for at least 15 minutes once removed from the oven (even 30-45 minutes is fine). This will keep it from becoming runny and help it to keep its shape when cut.  Let the lasagna sit/rest for at least 15 minutes once removed from the oven (even 30 to 45 minutes is fine). This will keep it from becoming runny and help it to keep its shape when cut.
Resting is not required when reheating.  Resting is not required when reheating.