Ingredients

• 12 lasagna noodles (uncooked)
• 2 ½ cups shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese

Tomato Sauce

• ½ pound lean ground beef
• ½ pound Italian sausage
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 36 ounces pasta sauce (see note)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (more to taste)

Cheese Mixture

• 2 cups ricotta cheese (or cottage cheese)
• ¼ cup chopped fresh parsley
• 1 large egg (beaten)
• 1 ½ cups shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese
• ¼ teaspoon salt

Directions

1. Heat the oven to 350°F. Cook the noodles until al dente and drain. Brown the beef, sausage, onion, and garlic, then drain excess fat.

2. Add pasta sauce, tomato paste, Italian seasoning, salt, and pepper to the meat; simmer about 5 minutes. Separately mix ricotta, egg, parsley, 1½ cups mozzarella, and ¼ cup Parmesan.

3. In a 9 × 13-inch dish, alternate meat sauce, noodles, and cheese filling, finishing with noodles and sauce. Cover and bake 45 minutes.

4. Add the remaining mozzarella and Parmesan and bake uncovered another 15 minutes, until bubbly. Rest at least 15 minutes before cutting.