Lasagna

Lasagna and Garlic Bread always is a hit in our home.  There is something about Lasagna that brings everyone to the table with healthy appetites.

 Lasagna Recipe:
1 lb shredded Mozzarella Cheese
1 Tbsp. olive oil
 1 lb ground beef
3/4 lb Italian Mild Pork Sausage
3 -28 oz cans Hunts tomato sauce
package of Barilla no cook Lasagna noodles
2 tsp. salt
1 (15 oz) tub Ricotta cheese
1 cup grated Parmesan cheese
2 large eggs

Shred the Mozzarella cheese if you have not purchased already shredded cheese.  Saute the meats (I substituted them with real meats .. none of this low fat around my house) in olive oil.  I added 1 Tbsp crushed garlic to the last minute of browning.  I drained the meat thoroughly.  I returned the meat to the pan and added the spaghetti sauce, heating it through.
I combined the Ricotta cheese, eggs, 1 cup of Mozzarella cheese and 1 cup of Parmesan cheese and mixed them.

Pour about 1 cup of meat sauce in bottom of your lasagna pan and layer with Barilla no cook noodles (these are my favorite to work with)  Add half the cheese mixture and spread out over the noodles.  Top with enough meat sauce to cover.  Top again with Lasagna noodles, remainder of cheese mixture, another layer of sauce and finally another layer of lasagna noodles.  Top this again with sauce (remainder) and Top with remaining cup of Mozzarella cheese.

Cover and bake for 60 minutes at 350 F.  Uncover and bake another 10 minutes.  Remove the lasagna from the oven and let sit (loosely covered with foil) for another 10 minutes.  Trust me it will still be plenty hot when you sit down to eat!  Serve with Garlic Herb Cheese bread (see Recipe).