1 lb ground beef
½ lb Italian sausage
1 T onion powder
¼ tsp garlic powder
olive oil
1 – 2 lb 3 oz Italian tomatoes
2 – 6 oz cans tomato paste
2 tsp salt
½ tsp basil
½ tsp oregano
¼ tsp pepper
¼ tsp Italian seasoning
½ bay leaf
9 lasagna noodles, cooked and kept in cold water
8 oz mozzarella cheese – shredded (can add more if you like)
½ c parmesan cheese – grated
1 lb ricotta cheese
2 eggs
1 ½ tsp salt
½ tsp pepper
3 pinches parsley
Heat oven 350°. Oil 13 x 8 baking pan. Brown beef, onion and garlic in hot olive oil. Add all ingredients through bay leaf. Add a couple pinches of Italian seasoning. Cover and simmer slowly 1 hour or till thickened. Stir often. Mix eggs, salt, pepper and parsley with ricotta cheese. Place 3 lasagna noodles on bottom of pan. Cover with ½ meat sauce; ½ ricotta mixture; and ½ mozzarella. Repeat layers. Sprinkle with parmesan cheese. Bake 30-40 minutes. Cook approximately 15 minutes before serving. Serves 9. May be frozen but defrost before cooking.