Cooking Classic Lasagna

Ingridients

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.

Cook the ground beef and sausage in a large pot over medium heat; drain.

Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce.

Season with salt and pepper; simmer 30 minutes.

Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.

Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer.

Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles.

Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese.

Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.

Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

One of my favorites Yummy