Lasagna

• 1 (30 oz.) jar spaghetti sauce
• 1 lb. ground beef, cooked and drained
• Italian sausage, cooked and drained
• 4 c. (30 oz.) Sargento Ricotta cheese
• 1 1/2 c. (6 oz.) Sargento fancy supreme shredded Parmesan cheese, divided
• 3 Tbsp. minced fresh parsley
• 1/2 lb. lasagna noodles, cooked and drained
• 3 c. (12 oz.) Sargento classic supreme shredded Mozzarella cheese

1. In a medium bowl, combine sauce, Italian sausage and ground beef.
2. In a separate medium bowl, combine Ricotta cheese, 3/4 cup Parmesan cheese and parsley.
3. Pour 3/4 cup sauce mixture in bottom of a 13 x 9-inch pan.
4. Layer one-third of the noodles, half of the Ricotta mixture, one-third of the remaining sauce and 1 cup Mozzarella cheese in pan.
5. Repeat layers.
6. Top with remaining noodles and sauce, 1 cup Mozzarella cheese and 3/4 cup Parmesan cheese.
7. Cover with foil; bake at 350u0b0 for 50 minutes.
8. Uncover and bake 10 minutes.

spaghetti sauce, ground beef, italian sausage, sargento, parsley, lasagna noodles, sargento classic supreme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781681 (may not work)