|Lean ground beef||1 Pound|
|Sweet italian sausage||2 (Use Links Variety)|
|Hot italian sausage||2 (Use Links Variety)|
|Canned peeled italian tomatoes||2 Pound|
|Canned tomato paste||6 Ounce|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Ricotta/Creamed cottage cheese||16 Ounce (1 Container)|
|Dried parsley flakes||2 Tablespoon|
|Eggs||2 , well beaten|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dried sweet basil leaves||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Cooked lasagna noodles||15|
|Shredded mozzarella cheese||8 Ounce|
In a heat-resistant, non-metallic, 10-inch skillet, brown beef and sausage on roast for 8 minutes.
Drain off excess fat.
Slice sausage to 1/4 inch slices.
Add tomatoes, tomato paste, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cloves garlic to browned meat.
Heat meat mixture, uncovered, on roast for 20 minutes or until sauce thickens.
In a large bowl, combine ricotta cheese, parsley flakes, eggs, oregano, sweet basil, dash of salt and pepper and Parmesan cheese.
Blend until ail ingredients are thoroughly combined.
Pour enough of the meat sauce into a deep, 4-quart, heat-resistant, non-metallic casserole to just cover the bottom.
Add layers of 1/3 of the cooked noodles, 1/3 of the ricotta cheese mixture, 1/3 of the mozzarella cheese and 1/3 of the remaining meat sauce.
Repeat layers, twice more, ending with tomato sauce.
Heat, uncovered, on roast for 40 to 50 minutes.