Meaty Lasagna

• 1 pound Ground Chuck
• 1 pound Ground Sausage
• 1 whole Onion, Chopped
• 2 whole Garlic Cloves, Minced
• 2 teaspoons Oregano
• 1 teaspoon Basil
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 can Diced Tomatoes -14.5 Ounces
• 30 ounces, fluid Tomato Sauce
• 6 ounces, fluid Tomato Paste
• 1- 1/2 cup Ricotta Cheese
• 13 cups Parmesan Cheese
• 1 Tablespoon Parsley Flakes
• 1 whole Eggs
• 1 package Oven Ready Lasagna Noodles
• 8 ounces, weight Mozzarella Cheese, Shredded

1. Preheat oven to 350 degrees F.
2. In a large saucepan, combine ground chuck, sausage, onion and garlic.
3. Cook over medium heat until meat is browned and crumbled.
4. Drain.
5. Return meat to pan and add oregano, basil, salt, pepper, tomatoes, tomato sauce and paste.
6. Bring to a boil, reduce heat and simmer for 30 to 45 minutes.
7. In a small bowl, combine ricotta cheese, Parmesan, parsley, and eggs.
8. Spoon just enough sauce into the bottom of a 13 x 9 x 2-inch baking pan to cover the bottom.
9. Place 3 uncooked lasagna noodles on top of sauce.
10. Do not overlap noodles.
11. Spread a little of the ricotta cheese mixture over noodles, top with a layer of sauce and and a light sprinkle of mozzarella cheese.
12. Repeat layers of lasagna noodles, ending with sauce and reserving enough mozzarella cheese for topping the dish.
13. Bake for 45 minutes.
14. Top with remaining cheese and bake for 12 minutes or until hot and bubbly.
15. Let rest for 10 minutes before serving.

ground chuck, ground sausage, onion, garlic, oregano, basil, salt, pepper, tomatoes, tomato sauce, ricotta cheese, parmesan cheese, parsley flakes, eggs, lasagna noodles, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/meaty-lasagna-2/ (may not work)