Lasagna

By angelahon

Ingredients

• 1 1/2 pounds ground sirloin
• 1 pound ground Italian sausage
• 1 onion
• 2 cloves garlic, minced
• 2 teaspoons ground oregano
• 1 teaspoon ground parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 2 (15-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 2 cups ricotta cheese
• 1 (5-ounce) package grated Parmigianno-Reggiano
• 2 tablespoons freshly chopped basil leaves
• 2 large eggs, lightly beaten
• 9 oven-ready lasagna noodles
• 1 (8-ounce) package shredded mozzarella
• 1 (8 ounce) package fresh mozzarella

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large saucepan, combine ground sirloin, sausage onion and garlic.
Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, parsley, salt and pepper.
Add tomatoes, tomato sauce and paste.
Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine ricotta cheese, Parmesan, basil, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan.
Place 3 uncooked lasagna noodles on top of sauce.
Do not overlap noodles.
Spread 1/3 of ricotta cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese.
Repeat layers, ending with sauce, reserving 1/3 of shredded mozzarella cheese.

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly.
Let rest 10 minutes before serving.