Lasagna

Ingredients:

• 1 lb. no-boil lasagna noodles
• 2 Tblsp. extra virgin olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1½ lbs. ground sirloin
• 1 lb. bulk sausage
• 1 Tblsp. dried oregano
• 6 oz. tomato paste
• salt & pepper to taste
• 2 lbs. ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh basil leaves
• 2 eggs
• 2 lbs. shredded mozzarella
• 4 cups marinara sauce

Directions:

Preheat oven to 350°.

In a large skillet, brown both meats together over medium-high heat. Add onions and garlic and continue cooking until onions are soft. Drain. Add oregano, tomato paste, salt and pepper. Stir to combine.

In a separate bowl, combine ricotta, Parmesan, parsley, basil, eggs, salt and pepper.

In a 9 x 13 casserole dish place enough marinara sauce to cover the bottom. Layer: noodles, half the meat mixture, half the cheese mixture, 1/3 of the mozzarella, enough sauce to cover and repeat. The final layer should be noodles, sauce and the remaining mozzarella.

At this point, you could cover and refrigerate for a couple of days or freeze for up to a week. Be sure to bring the casserole to room temperature before baking.

Bake at 350° for 1½ hours and let stand for at least 15 minutes before serving.