lasagna noodles, cook as directed on package and separate to cool
FOR THE SAUCE
italian diced tomatoes, drained
FOR THE CHEESE LAYER
grated parmesan cheese: divided
grated mozzarella: divided
FOR THE MEAT LAYER
italian sausage, sweet
onion, very finely minced
cremini mushrooms, minced
1Preheat the oven to 375 degrees.
2Cook the noodles according to the package direction. Lay on wax paper to cool. Be sure to keep them separated so they don't stick together.
3In a large saucepan, combine the sauce ingredients.
4Simmer over medium high for 20 minutes.
5While sauce is simmering, place meat layer ingredients in a large skillet.
6Brown the beef and sausage breaking it up as you do.
7Cook until the meat is no longer pink.
9Set sauce 1/2 cup of the sauce for later. Pour the remaining sauce into the meat mixture. Stir to mix
10Simmer for 10 minutes to blend the flavors.
11TO ASSEMBLE THE LASAGNA:
12In a large bowl, combine the riccotta cheese, eggs, 1/2 cup mozzarella, 1/2 cup Parmesan cheese 1 tsp. dried basil, 2 tsp. parsley and salt & pepper to taste.
13TO ASSEMBLE THE LASAGNA:
14In a 13 x 9 x 2 inch baking dish, pour the reserved 1/2 a cup sauce on the bottoms and evenly spread it.
15Cover it with 3 of the cooled noodles.
16Carefully spred 1/3 of the meat mixture over the noodles.
17Cover the meat mixture with 1/3 of the cheese mixture.
18repeat the layers (noodles, meat mixture, cheese mixture) twice more.
19Top with the remaining 3 noodles.
20Sprinkle the remaining 1/2 c mozzarella and 1/2 cup Parmesan cheeses over the top.
21Cover with foil and bake for 1 hour.
22Remove the foil and bake for 10 more minutes uncovered.
23Let stand for 10 minutes before cutting.