INGREDIENTS :
– 1 to 1/2 pound lean ground beef
– 1 to 1/2 pound Italian sausage
– 1 onion, chopped
– 1 (8oz or larger, depending on your liking ) of sliced mushrooms, cleaned
– 1 teaspoon salt
– 1 teaspoon Ground Pepper Black
– 1 teaspoon Garlic salt
– 1 jar (64 oz) of spaghetti sauce of your choice, (Prego is the best)
– 2 large eggs, beaten
– 1 (32 ounce) container of ricotta cheese
– 1 to 2 packages (16 ounces) of shredded mozzarella cheese, divided (I always add a little of some shredded cheddar in as well)
– 2 teaspoon Garlic Powder
– 2 to 1/2 teaspoon of parsley flakes, divided
– 2 teaspoon of italian seasoning
– 1 box of lasagna noodles, cooked
– 1 cup of grated Parmesan cheese, divided
PREPARATION :
1. Make sure to preheat your oven to 350° then boil noodles, using directions provided on box.
2. At this time, you should brown ground beef and sausage in large skillet on medium heat, stirring occasionally. Next, drain fat and please return skillet back to stove, add in mushrooms and onion, cook until mushrooms and onions are to your textured desired.
3. Now mix ricotta cheese with beaten eggs in large bowl then add 1 cup of mozzarella cheese, garlic powder, Italian seasoning and 2 teaspoon of parsley and mix well.
4. Onto the bottom of a 13×9 inch baking dish, spread about 1 tbsp of meat sauce then lay noodles over meat sauce. Immediately spread 1/2 cup of ricotta mixture over noodles and spread mozzarella cheese lightly over ricotta. And please spread more meat sauce evenly on top. Repeat noodles, ricotta, and mozzarella and meat sauce. Top remaining noodles with meat sauce, making sure to cover noodles with sauce. It’s wise to put the noodles that go on top and saturate them in remaining meat sauce to ensure noodles are sauced up. Sprinkle with remaining mozzarella cheese, parmesan and remaining parsley.
5. Okay now cover with foil and spray foil with non-stick spray to avoid cheese sticking to top, and whe done bake for 30 to 40 minutes. Finally, allow to stand for about 15 minutes before cutting.