Ingredients

The following ingredients have 12 Servings
  • 1 lb extra lean ground beef
  • 1 lb ground sweet or spicy Italian sausage
  • 1 medium onion (diced)
  • olive oil
  • 1 tsp salt
  • 1 1/4 tsp black pepper (divided)
  • 4 cloves garlic (minced)
  • 1 Tbsp dry Italian seasoning [plus 1 tsp]
  • 1 medium bay leaf
  • 2 24 oz jars pasta sauce ([i.e. Bertolli 5 Cheese or similar])
  • 1 8 oz Italian seasoned tomato sauce
  • 2 Tbsp fresh basil (chopped)
  • 1 12 oz box no boil lasagna noodles
  • 2 12 oz containers ricotta cheese
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese (divided)
  • 4 1/2 cups shredded Mozzarella cheese or Italian Blend of Cheese (divided)

Instruction

  • Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray.
  • To make the sauce: On the stove top in a deep pot over medium-high heat cook beef, sausage and onion in a couple of drizzles of olive oil until no pink remains Season with salt and 1 tsp black pepper.. Drain excess fat from pot.
  • To the pot add garlic, 1 Tbsp Italian seasoning and bay leaf. Cook for 1 minute.
  • Add pasta sauce, tomato sauce and basil. Simmer for 15 minutes then remove from the heat. Remove bay leaf from the sauce.
  • Meanwhile, in a small mixing bowl mix together ricotta, eggs, 1/3 cup shredded Parmesan, and remaining 1 tsp dry Italian seasoning. Add 1/4 tsp freshly ground black pepper.
  • To assemble: Ladle 1/2 cup sauce into the bottom of the prepared dish. Arrange one layer of lasagna noodles over sauce.
  • Spread noodles with 1/3 of the ricotta. Cover with 1/3 meat sauce then sprinkle with 1 cup mozzarella cheese.
  • Repeat layers, ending with noodles, meat sauce and 1 1/2 cups mozzarella cheese. Sprinkle the remaining Parmesan on top.
  • Cover with aluminum foil spritzed with cooking spray. Bake covered for 1 hour.
  • Uncover, and bake for an additional 15 minutes or until the noodles are fork tender.
  • Let stand on counter for 10 minutes then cut and serving.