Meaty Lasagna

• 3 lbs hamburger
• 1 12 lbs bulk sausage
• 9 lasagna noodles
• ricotta cheese (can sub with Cottage Cheese)
• 16 ounces mozzarella cheese
• 2 cans tomato paste
• 2 (15 ounce) cans Italian-style tomato sauce
• 2 beef bouillon cubes
• 1 clove garlic
• 3 bay leaves
• 1 can slice mushroom (optional)

1. Fry Ground Beef and Bulk Sausage together until fully cooked.
2. Do not drain.
3. Stir in tomatoe paste and Italian style tomatoe sauce.
4. Add 1 clove garlic, 2 beef boullion cubes, and 3 whole bay leaves.
5. Simmer for about 45 minutes to an hour, stirring occasionally.
6. Skim grease/fat everytime you stir, until all or most is gone.
7. While meat is simmering, cook Lasagna noodles according to box.
8. Preheat oven to 425 Before you start to use the meat, make sure you fish out the 3 bay leaves.
9. Start layering lasagna pan with one layer meat sauce, then a layer of noodles.
10. Spread ricotta cheese (or cottage cheese) onto noodles, add a layer of Mozarella cheese, then repeat with meat layer and so on with the last layer ending with Mozarella cheese.
11. Bake in oven approx.
12. 15-20 minutes or until cheese is fully melted.

hamburger, sausage, lasagna noodles, ricotta cheese, mozzarella cheese, tomato paste, italianstyle, clove garlic, bay leaves, mushroom

Taken from www.food.com/recipe/meaty-lasagna-11104 (may not work)