Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 pound bulk hot Italian sausage

  3. 1 can (15 ounces) pizza sauce

  4. 1 jar (14 ounces) marinara sauce

  5. 2 eggs, lightly beaten

  6. 1 carton (15 ounces) ricotta cheese

  7. 1/2 cup grated Parmesan cheese

  8. 1 tablespoon dried parsley flakes

  9. 1/2 teaspoon pepper

  10. 12 no-cook lasagna noodles

  11. 4 cups (16 ounces) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in pizza and marinara sauces. In a large bowl, combine the eggs, ricotta, Parmesan, parsley and pepper. Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella. Repeat layers. Top with remaining noodles, meat sauce and mozzarella. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.


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