Lasagna With Ground Beef And Italian Sausage

• 1/2 pound Ground beef
• 1/2 pound Hot Italian Sausage
• 1 head Small Yellow Onion, finely diced
• 3 cloves Garlic, minced
• 15 ounces Ricotta Cheese
• 1/2 cup Fresh Italian Parsley, finely chopped
• 2 Eggs
• 1 pound Mozzarella, shredded
• 1 cup Parmigiano Reggiano, finely shredded
• 32 ounces Prego Traditional Marinara Sauce
• 1 package Lasagne Noodles, Oven Ready
• 3 tablespoons Olive Oil

1. Saute onion in 2 tablespoons olive oil until translucent.
2. Add garlic, saute for 30 seconds more.
3. Add both meats and cook with the onions and garlic until no longer pink, breaking up meat into a fine crumble with a wooden spoon.
4. Pour jar of marinara sauce into the meat mixture, bring to a boil, then reduce heat and allow to simmer for 10 minutes, stirring occasionally.
5. Combine ricotta, two eggs, chopped parsley and 1/2 the parmigiana, mix until just combined.
6. Spray the bottom of a 9 x 13 glass pan with cooking spray, then ladle 1 cup of sauce across the bottom of the pan.
7. Layer 4 lasagna noodles over the sauce, overlapping slightly.
8. Spread 1/3 of the ricotta mixture on the noodles, then add another cup of sauce and spread over ricotta.
9. Continue layering noodles, ricotta and sauce for 2 more layers.
10. On the top layer, place the last layer of noodles over the sauce and ricotta, top with remaining sauce and sprinkle evenly with the remaining parmigiana and the mozzarella cheese.
11. Cover with foil, tenting to avoid contact with the lasagne, and place in a preheated 375 degree oven for 30 minutes.
12. Remove foil, and continue baking for another 10-15 minutes until just golden and bubbly.
13. Remove lasagne from oven and let rest at least 10 minutes before serving.

ground beef, italian sausage, yellow onion, garlic, ricotta cheese, fresh italian parsley, eggs, mozzarella, parmigiano reggiano, noodles, olive oil

Taken from www.epicurious.com/recipes/member/views/lasagna-with-ground-beef-and-italian-sausage-5b0195a1d4e82935f8df2d7a (may not work)