Angie'S Baked Spaghetti

In a large skillet, brown ground beef, sausage, onions, and garlic. Drain and transfer to a large pot. Add crushed tomatoes, spaghetti sauce,1 Tbsp. parsley, basil, oregano, thyme, salt, and pepper to the meat mixture. Bring to a boil, reduce heat and simmer 340 minutes. Meanwhile, cook spaghetti noodles according to package directions and drain. Spray an 11"x15" lasagna pan with cooking spray and spread about a cup of the sauce around the bottom of the pan. Place 1/2 the noodles in the pan and push them toward the sides to cover. In a medium bowl, whisk the eggs. Add ricotta, Parmesan, and remaining parsley to the eggs and mix by hand until smooth. Spread cheese mixture over the noodles in the pan. Top cheese mixture with remaining noodles. Pour suace over noodles to cover. Be sure to get the sauce all the way into the corners. At 2" intervals, insert a butter knife and wiggle it to allow sauce to seep down into layers. Cover with foil. Bake at 350 degrees for 45 minutes. Remove foil, top with mozzarella cheese and bake 15 minutes longer. Remove from oven and allow to stand 10 minutes before serving.