by Elizabeth Morrison

Created on: March 13, 2009

This Lasagna recipe is far from plain and ordinary. It's loaded with mozzarella and ricotta cheeses, made with both ground beef and sweet Italian sausage, and of course fresh vegetables. This savory dish will simply leave you very pleased!

Ingredients:

.5 lbs. of ground beef

.5 lbs of sweet Italian sausage (casings removed)

salt and pepper to taste

2 tablespoons of freshly minced oregano and thyme (Italian seasonings)

1 medium onion, diced

1 tablespoon of fresh minced garlic

2 cups of freshly crushed or diced tomatoes (canned is fine too)

about 4-6 cups of canned tomato sauce (spaghetti sauce works wonderfully too)

1 box of lasagna noodles

about 32 oz. of ricotta cheese

1 lb. mozzarella cheese, grated

1. Preheat oven to 350 degrees. Set aside ricotta cheese to soften as it is easier to spread when it is not directly out of the refrigerator.

2. In a large pot, boil enough water to cover all noodles in. Add lasagna noodles and cook according to directions on box.

3. In a large, deep skillet, brown ground beef and sweet Italian sausage meat (casings removed) on med-high heat. Be sure to break up meat while browning.

Stir frequently until all meat is thoroughly cooked and well-browned. Drain fat as needed.

4. Reduce heat to medium and add salt and pepper to taste, Italian seasonings, diced onion and minced garlic. Saute for a few minutes until vegetables and herbs release their fragrances and is well incorporated into meat.

5. Reduce heat to med-low and stir in crushed tomatoes and tomato sauce. Cover and simmer for about 20 minutes, stirring occasionally.

6. When noodles are done cooking, remove from heat and drain in a colander. Rinse with cold water and drain very well.

7. When meat sauce is done simmering, remove from heat.

8. Separate grated mozzarella into 4 equal parts. Each part will be for a layer. The fourth part will be used to top lasagna with. Also, open and stir the softened ricotta cheese.

9. Now it's time to layer the lasagna! First spoon a light layer of meat sauce into the bottom of the baking tray and spread evenly. This prevents the noodles from burning and sticking to the bottom of the tray while baking.

Next, put down a layer of lasagna noodles lengthwise with the pan, being sure to overlap the curly edges a little. Spoon 1/3 of the ricotta over the layer of noodles and spread evenly. Next, sprinkle 1/4 of the mozzarella cheese all over the ricotta layer. Then, spoon a layer of meat sauce over the mozzarella layer and spread evenly.

Repeat this two more times if your tray's height will allow it. If your tray is shorter in height, it may only let you repeat it once more. Your top layer should end up being a sauce layer again. Top with the remaining mozzarella cheese.

10. Cover loosely with aluminum foil being sure to "tent" it so that steam can escape and to prevent all the cheese from sticking to the foil! Bake at 350 degrees for about 20 to 25 minutes or just enough to melt all the cheese and the lasagna is thoroughly heated.

Cool, cut and enjoy! May be served with garlic bread, salad or even by itself if you wish!

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