Categories: Entrees

Ingredients

• 40 Lasagna noodles
• 1 1/2 pounds ground chuck (we used regular old grund beef)
• 1 pound Italian sausage (we used regualr smoked sausage)
• 1 large onion, chopped
• 2 cloves garlic, minced (we used the one from a jar)
• 2 (15 ounce) can plus 1 (8 ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes with basil, gralic, and oregano
• 1 (6-ounce) can tomato paste
• 2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 2 1/2 cups ricotta cheese
• 2 (5-ounce) pkgs shredded Parmesan cheese
• 2 Tblsp chopped fresh parsley
• 3 large eggs, lightly beaten
• 3 (8-ounce) pkgs shredded nozzarella cheese, divided

Directions

1. Preheat oven to 350, spray 2 13×9-inch baking pans with Pam Spray. Cook Lasagna noodles (this is the long dreadful part of the recipe) according to the package. In a large pot combine ground chuck, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbly; drain well. Add tomato sauce, diced tomatoes, tomato paste, oregano, basil, and salt. Bring to a boil; reduce heat and simmer for 30 mins, stirring occasionally.

2. In a medium bowl, combine ricotta, Parmesan, and parsley. Add eggs, stirring to combine.

3. Spread about 1 Tblsp. cheese mixture over 1 noodle. Top with about 3 Tblsp meat mixture, and about 1 Tblsp mozzarella cheese. Roll-up firmly, and place seam side down, in prepared dish. Repeat with remaining noodles, cheese mixture and mozzarella cheese. FREEZE here or bake 30-40 mins, or until hot and bubbly. Let stand 10 mins before serving…you can be fancy and garnish with some parsley if you like. Serve with garlic bread and a great anit-pasta salad and call it dinner!!!

4. If Frozen: bake at 350 for 1 hour, or until defrosted all the way through.

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