Absolute Best Ever Lasagna

• 1 1/2 lbs lean ground beef
• 1/2 lb Italian sausage or 1/2 lb ground veal
• 1 large onion, chopped
• 2 -3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
• 24 ounces ricotta cheese
• 2 eggs, beaten
• 1/2 teaspoon pepper
• 2 tablespoons parsley
• 1/2 cup grated parmesan cheese
• 1 lb mozzarella cheese, divided
• 12 -15 lasagna noodles

1. Brown ground meat, onion and garlic.
2. Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice; stirring until well mixed.
3. Cover and simmer 1 hour (or longer,but watch for getting too dry).
4. Cook lasagna noodles according to package directions; drain and set aside.
5. Spray a 13 x 9" baking pan with cooking spray.
6. Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
8. Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
9. Let sit for 15-20 minutes before cutting and serving.

lean ground beef, italian sausage, onion, garlic, salt, fresh coarse ground black pepper, parsley flakes, oregano, basil, tomatoes, ricotta cheese, eggs, pepper, parsley, parmesan cheese, mozzarella cheese, lasagna noodles

Taken from www.food.com/recipe/absolute-best-ever-lasagna-28768 (may not work)