1 pound ground beef
3/4 pound bulk Italian sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 cans diced tomatoes
2 garlic cloves, minced
2 teaspoons sugar (optional)
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cartons (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained ***SEE NOTE
Shredded provel cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided


In a large skillet, cook beef Italian sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste,tomatoes, garlic, sugar(if using), seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine eggs and parsley. Stir in the ricotta cheese and Parmesan cheese.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provel cheese, 2 cups ricotta cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining ricotta cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella and a little more provel. Sprinkle some parmesan on top (dish will be full).

Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Yield: 12 servings.

NOTE: I do NOT cook my lasagna noodles. I simply rinse them off to remove any starch residue and assemble the lasagna with the dry noodles. Turns out beautifully and the noodles hold their shape better.

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