My Lasagna

• 1 pound Lean Hamburger (I Use 93/7 Ratio)
• 1 pound Sweet Italian Chicken Sausage, Casing Removed And Crumbled
• 1 whole Small Onion, Diced
• 1 whole Small Zucchini, Diced
• 1 can Petite Diced Tomato, Drained
• 2 cloves Minced Garlic
• 1 teaspoon Dried Basil
• 2 Tablespoons Dried Parsley, Divided
• 1/2 teaspoons Kosher Salt, Or To Taste
• Fresh Ground Black Pepper, To Taste (optional)
• 1 jar Favorite Pasta Sauce (About 24oz)
• 1 Tablespoon Sugar
• 16 ounces, weight Fat-free Ricotta Cheese
• 1 whole Egg, Beaten
• 13 cups Reduced Fat Grated Parmesan Cheese
• 4 cups Reduced-fat Or 2% Milk Shredded Mozzarella Cheese
• 1 package Whole Wheat Lasagna Noodles (about 13oz)

1. Heat a large skillet (cast iron works the best) over medium-high heat.
2. Add lean hamburger and chicken sausage and cook for a few minutes.
3. Add diced onion and zucchini to the meat and continue to cook until meat is thoroughly cooked through.
4. Add drained petite cut diced tomatoes, garlic, basil, 1 teaspoon of the parsley, about 1/4 to 1/2 teaspoon kosher salt (or basically to taste) and fresh ground black pepper, to taste, if desired.
5. Mix well and simmer on medium-low heat for about 5 minutes.
6. Then add the jar of pasta sauce and the sugar.
7. Stir and let simmer, uncovered, for about 20 minutes, stirring occasionally.
8. Preheat oven to 350 degrees.
9. Meanwhile, heat a large pasta pot with water to a boil.
10. Add about 1/2 teaspoon of kosher salt and a drizzle of olive oil to the water.
11. Add lasagna noodles and cook for about half the amount of time recommended on the box (probably 5 minutes total).
12. Drain.
13. In a medium-sized mixing bowl, blend together the ricotta cheese, remaining 1 teaspoon parsley, egg, and Parmesan cheese.
14. Add salt to taste, if desired.
15. To assemble, use a 9x13 baking dish lightly sprayed with nonstick cooking spray and lay 4 lasagna noodles lengthwise in the pan, overlapping the sides.
16. Next, use about a third of the ricotta mixture and spread evenly on the noodles.
17. Then sprinkle about 1/2 cup of the mozzarella cheese on top of the ricotta.
18. Then spoon about a third of the meat mixture on top of the mozzarella.
19. Then sprinkle another 1/2 cup of the mozzarella on top of the meat.
20. Repeat layers two more times, ending with a good sprinkling of mozzarella on top of the meat.
21. Cover pan with foil and place in a 350-degree oven for 20 minutes.
22. Remove foil and then allow to cook for another 10 minutes or until hot and bubbly.
23. Let sit for 5 minutes before serving.
24. Enjoy!

hamburger, sausage, onion, zucchini, tomato, garlic, basil, parsley, kosher salt, ground black pepper, pasta sauce, sugar, ricotta cheese, egg, parmesan cheese, milk, whole wheat lasagna noodles

Taken from tastykitchen.com/recipes/main-courses/my-lasagna/ (may not work)