Easy Lasagna

Lasagna is the ultimate winter comfort food. The kids love to help make it and eat it. Lasagna makes for great left overs as it tastes even better the next day. I recommend serving lasagna with a leafy green salad and warm Italian bread.

You Will Need:

12 lasagna noodles, (uncooked)
4 cups mozzarella cheese, (shredded and divided)
1/2 cup parmesan cheese, (shredded and divided)
1/2 pound lean ground beef
1/2 pound Italian sausage
1 onion, (diced)
2 cloves, garlic (minced)
48 ounces pasta sauce
2 tablespoons tomato paste
1 teaspoon Italian seasoning
2 cups ricotta cheese
1 egg, (beaten)

What to Do:

1. Preheat the oven to 350°F. In a large pot of salted water, boil lasagna noodles until al dente according to package directions. Drain, rinse under cold water, and set aside.

2. In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

3. Stir in the pasta sauce, tomato paste, Italian seasoning, 1⁄2 teaspoon of salt, and 1⁄4 teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened.

4. In a separate bowl, combine 1 1⁄2 cups mozzarella, 1⁄4 cup parmesan cheese, ricotta, egg, and 1⁄4 teaspoon salt.

5. Spread about 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 4 lasagna noodles. Layer with 1⁄3 of the ricotta cheese mixture and about 1 cup of meat sauce. Repeat twice more. Finish with 4 noodles topped with remaining sauce.

6. Cover with foil and bake for 45 minutes.

7. Remove the foil and sprinkle with the remaining 2 1⁄2 cups mozzarella cheese and 1⁄4 cup parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.

8. Rest for at least 15 minutes before cutting.