The Best Lasagna

Ingredients

15 oz whole milk ricotta cheese
1 egg
1/2 tsp Dried Parsley
1/2 tsp Dried Basil
16 lasagne noodles (no-cook or par-boiled)
6 cups marinara sauce (store-bought is fine)
2 cups of Shredded Mozzarella Cheese
3/4 cup of Kraft's Italian Blend Cheese
1 1/4 cup grated fresh Parmigiano-Reggiano cheese
1/2 Pound of Ground Chuck
3 Sweet Italian Sausage Links
1/4 cup of Vadalia Onions
1 tsp of garlic
1 tbsp of Olive Oil

Directions

Preheat oven to 350°F.

For the Ricotta Mixture:

Combine Ricotta, Egg, Parsley, Basil, and 3 tbsp of Parmigiano-Reggianno  in a small bowl and set aside.

For the Meat:

Place a Large Skillet on Medium  to Medium High Heat, add the Oil, after about 2 mins add the Onions and Garlic, cook for 3 mins, then add your Sausage and Chuck. Once your meat is browned, drain and set aside.


In a 9x13 baking pan, begin the assembly:

-Spread a thin layer of sauce on the bottom
-Add a layer of the noodles (you may need to break some to fit in a neat layer)
-Add 1/2 the Ricotta Mixture and spread evenly
-A Layer of Sauce
-Sprinkle the Parmigiano-Reggianno (use 1/3 of the cheese)
-Add 1 cup of the Mozzarella
-A layer of Noodles
-Add the Meat
-Another thin layer of Sauce
-Sprinkle the Parmigiano-Reggianno (use 1/3 of the cheese). 
-Add 1 cup of the Mozzarella
-Add the rest of the Ricotta Mixture and spread evenly
-A Layer of Noodles
-Another layer of Sauce
-Sprinkle the Parmigiano-Reggianno (use 1/3 of the cheese)  
-A Layer of Noodles
-Another layer of Sauce
-Sprinkle the remaining Parmigiano-Reggianno
-Top with The Shredded Italian Blend Cheese 

Cover with aluminum foil and bake for 45 minutes. Uncover, and bake 15-15 minutes more until bubbly and lightly golden.  Remove from the oven and allow lasagne to rest for 5-10 minutes before serving.

As Always Happy Eating