Yummy Lasagna

A family recipe from Rene Loftis.

Getting ready: 40 min · Cooking: 45 min · Feeds: 12

Ingredients

• 13 pieces (about 16 oz.) lasagna, uncooked
• 1 lb. ground beef
• 1 lb. ground pork sausage mild
• 1 can (about 28-oz. jar) spaghetti sauce
• 1 (8 oz.) ricotta cheese (can use cottage cheese)
• 2 cups (8 oz.) shredded mozzarella cheese, divided
• 2 cups (8 oz.) grated (not shaker can type) Parmesan cheese, divided
• 4 eggs regular or small eggs
• 2 cans (6 oz.) tomato paste + can of water
• 1 tablespoon chopped fresh or dry parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Heat oven to 350°F.
2. In 13 x 9 x 2-inch (deep broiler pan, cake or glass pan) spray with no stick spray then coat bottom with thin layer of spaghetti sauce.
3. In large skillet, brown meat; drain. Stir in tomato paste and one can water, salt and pepper and add the rest of the spaghetti sauce. Simmer 10 minutes.
4. Cook pasta according to package directions in large pot; drain. Put in cold water only removing as needed (this keeps it from sticking together).
5. Whisk eggs and stir in ricotta cheese and parsley.
6. Arrange layer of pasta pieces lengthwise over sauce, not overlapping edges (this makes it easier to cut at serving time). Spread thin layer of meat sauce, ricotta cheese, Parmesan cheese and mozzarella cheese.
7. Repeat layers beginning and ending with pasta. Be sure to save some of everything but the ricotta for on top.
8. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese.
9. Bake 45 minutes or until hot and bubbly. If it starts to look dry sprinkle in a little water.
10. Tip: Even better next day!