Lisa Gabriel'S Lasagna

• 1 lb. lasagna noodles
• olive oil
• 2 lb. lean ground beef
• 1 lb. lean ground pork
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 lb. sharp Cheddar cheese, shredded
• 3 lb. Ricotta cheese
• 3 to 4 (20 oz.) jars spaghetti sauce
• grated Parmesan cheese
• grated Romano cheese
• 1 lb. Mozzarella, shredded

1. Cook lasagna according to directions.
2. Drain well.
3. Heat oil in a heavy pot.
4. Brown beef and pork with onion and garlic, stirring often.
5. Grate Cheddar and Mozzarella; stir to blend. Line a 4-inch deep baking pan with layer of noodles.
6. Layer over noodles in order given, generous amounts of Ricotta, meat mixture, spaghetti sauce, Cheddar mixture, spaghetti sauce and Cheddar mixture.
7. Repeat layers until all is used, leaving sauce off last layer.
8. Top ingredients with generous layer of grated Parmesan and Romano cheeses.
9. Bake at 350u0b0 for about 30 minutes or until cheese melts and browns lightly.
10. Serves 20.

lasagna noodles, olive oil, lean ground beef, lean ground pork, onion, garlic, cheddar cheese, ricotta cheese, sauce, parmesan cheese, romano cheese, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340498 (may not work)