Make-Ahead Lasagna

• 1 lb bulk hot Italian sausage
• 1 lb ground beef
• 1 (15 ounce) can pizza sauce
• 1 (14 ounce) jar marinara sauce
• 2 eggs, lightly beaten
• 1 (15 ounce) carton ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon pepper
• 12 no-cook lasagna noodles
• 4 cups shredded part-skim mozzarella cheese

1. In a large skillet, cook sausage and beef over medium heat until no longer pink; drain.
2. Stir in pizza sauce and marinara sauce; taste and adjust seasoning with salt and pepper, if needed.
3. In a large bowl, combine the eggs, ricotta, Parmesan, parsley, and pepper.
4. Spread 1 cup meat sauce into a greased 13 x 9 inch baking dish.
5. Layer with 4 noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella.
6. Repeat layers.
7. Top with remaining noodles, meat sauce, and mozzarella.
8. Cover and refrigerate for 8 hours or overnight.
9. Remove from the refrigerator 30 minutes before baking.
10. Bake, covered, at 375u0b0 for 45 minutes.
11. Uncover; bake 10-15 minutes longer or until cheese is melted.
12. Let stand for 10 minutes before cutting.

sausage, ground beef, pizza sauce, marinara sauce, eggs, ricotta cheese, parmesan cheese, parsley flakes, pepper, noodles, mozzarella cheese

Taken from www.food.com/recipe/make-ahead-lasagna-459513 (may not work)