Lasagna

1 package lasagna noodles
1 lb. ground beef
1 package Sweet Italian Sausage (You can use Mild Italian or Hot)
1 lb. full fat Ricotta Cheese
1 small wedge of Parmesan Reggiano cheese
2 eggs
1 small bunch fresh parsley
1 small bunch fresh sweet basil leaves
2 1lb. 10 oz. jars of your favorite spaghetti sauce (I like Prego)
1 package or 2 cups of Grated Italian Cheese Blend (Mozzarella, Romano, Asiago, and Parmesan)
Salt
Pepper (freshly ground)

Prepare the noodles according to package directions. If using oven ready noodles, be sure to go heavy-handed on the sauce when you start layering. If you're using old-fashioned noodles, don't let them get too soft in the pot; they'll tear.

Preheat oven to 350°. Spray large, deep, 13x9 inch casserole dish with oil.

Meat Mixture: Remove sausage from casings. Crumble sausage and ground beef in a large skillet. Brown over medium heat. Break up any large pieces with the end of a spatula. Once the beef and pork mixture is completely browned, do NOT drain the fat. The fat gives the meat sauce flavor. Add 1 jar of spaghetti sauce to meat and simmer.

Cheese Mixture: While meat is browning, finely chop parsley and sweet basil. Set aside ½ cup of each. Mix ricotta cheese and eggs in bowl. Add parsley, basil, and salt and freshly ground pepper to taste. Cover and keep chilled in refrigerator.

First Layer:
Cover bottom of casserole dish with a layer of meat-free sauce. Place rows of lasagna noodles over the sauce. I tend to use a 3 horizontal and 1 vertical pattern. Spread more non-meat sauce over the noodles. Spoon dollops of ricotta cheese mixture onto noodles. Use ½ the ricotta cheese mixture in this layer. Smooth the cheese evenly over noodles. Sprinkle with a little of the Italian Cheese blend and grate a little fresh Parmesan Reggiano over the layer.

Second Layer:
Top cheese layer with another noodle layer, following the same 3 horizontal and 1 vertical pattern. Spoon a thick layer of the meat sauce mixture over the noodles. Use all of the meat mixture in this layer. Sprinkle meat with a little of the Italian Cheese blend.

Third Layer:
Top meat layer with another noodle layer, following the same 3 horizontal and 1 vertical pattern. Spread non-meat sauce over the noodles. Using the remaining cheese mixture, spoon dollops onto noodles. Smooth the ricotta mixture evenly over noodles. Sprinkle with a little of the Italian Cheese blend and grate a little fresh Parmesan Reggiano over the layer.

Top Layer:
Top cheese layer with a layer of noodles, following the same 3 horizontal and 1 vertical pattern. Pour remaining meat-free sauce over the noodles, letting it seep into the crevices of your pan. Use a spatula to smooth the sauce out evenly. Top the sauce with the Italian Cheese Blend and grate fresh Parmesan Reggiano as well.

Place the lasagna in the oven on the center rack. Place aluminum foil or a cookie sheet on the bottom rack to catch any sauce that bubbles over the sides of the dish. Bake at 350° for 50-60 minutes. Keep an eye on the cheese topping. Lasagna is done when the cheese topping is nicely browned and the sauce around the edges of the casserole dish is bubbling.

Allow lasagna to cool for 10 minutes before slicing and eating.