Ingredients:
* 1 1/2 lb ground beef
* 1/2 lb bulk pork sausage
* 1 medium onion
* 2 tsp minced garlic
* 1 tsp salt
* 1/2 tsp pepper
* 1/2 tsp sugar
* 1 can (14.5 oz) diced Italian-style tomatoes
* 1 jar Bertolli (26 oz) 5-cheese pasta sauce
* 1 jar Bertolli roasted red pepper pasta sauce
* 1 jar Bertolli (26 oz) marinara sauce with wine
* 1 container (15 oz) ricotta cheese
* 2 eggs beaten
* 1/2 cup shredded parmesan cheese
* 1 box lasagne noodles
* 1 lb. fresh mozzarella cheese, sliced thin
1 1/2 cups of shredded blend parmesan-asiago-romano-provolone cheese
Method
Brown ground beef, sausage and onion in large skillet. Drain off grease and put meat into a large pot. Add salt, pepper, garlic, sugar, tomatoes and pasta sauces to meat mixture. Stir well and simmer on low for 30 minutes. In medium bowl combine ricotta cheese, parmesan cheese and eggs. Spray a 9x13 deep dish or pan with Pam spray. Spread a thin layer of sauce on bottom of pan. Add a layer of UNCOOKED noodles. Spread half of ricotta mixture over noodles, then cover with sauce. Add some slices of mozzarella cheese and sprinkle about a third of the 4-cheese blend over sauce. Repeat this for second layer and end with noodles and sauce. Put this together the day before or early in the morning of day you are serving. Cover with foil sprayed with Pam. Chill lasagna and the remaining cheeses. Bake at 350 degrees, covered, for 40 minutes. Uncover and add remaining mozzarella cheese slices and the shredded cheese blend on top. Bake 10-15 minutes longer until cheese melts. Let stand 10-15 minutes before serving.
Notes: It's so nice to put this together the night before and bake it when you get home from work for a dinner the next night. Noodles soften during chilling, and the flavors go together better.
Number of servings: 8
