Our Best Lasagna

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp. oil
• 3/4 lb. lean ground beef
• 3/4 lb. Italian sausage
• 1 can (28 oz.) crushed tomatoes, undrained
• 2 tsp. dried basil leaves, crushed
• 2 tsp. dried oregano leaves, crushed
• 1 container (15 oz.) POLLY-O Original Ricotta Cheese
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 3 eggs, beaten
• 1/3 cup finely chopped fresh parsley
• 8 lasagna noodles, cooked
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Cook and stir onions and garlic in hot oil in large skillet 5 min.
2. or until crisp-tender.
3. Add ground beef and sausage; cook 10 min.
4. or until done, stirring occasionally.
5. Drain.
6. Stir in tomatoes and herbs; simmer, uncovered, 30 min., stirring occasionally.
7. Heat oven to 350F.
8. Mix ricotta, 1/4 cup Parmesan, eggs and parsley until well blended.
9. Layer half each of the noodles, meat sauce and ricotta mixture in 13x9-inch baking dish; repeat layers.
10. Top with mozzarella and remaining Parmesan.
11. Bake 30 to 35 min.
12. or until heated through.
13. Let stand 10 min.
14. before cutting to serve.

onion, garlic, oil, lean ground beef, italian sausage, tomatoes, basil, oregano, ricotta cheese, parmesan cheese, eggs, fresh parsley, lasagna noodles, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/-25817.aspx (may not work)