Ingredients: 

• ½ of an onion, sliced
• 2 24 oz jars of tomato sauce
• 1 lb ground beef
• 1 lb italian sausage
• Olive oil
• 1 box lasagna noodles
• 15 oz ricotta cheese
• 2 cups parmesan cheese
• 5 cups mozzarella cheese
• Salt
• Pepper
• Italian seasoning
• 1 egg

Materials:

• Large pot and lid
• 12 x 9 casserole dish

Instructions:

1. Coat the bottom of your pot with olive oil, then add your onion and cook on high until caramelized.
   

   Gallery • 1 Photos

   Jameson

   Step 1
2. Add the ground beef and Italian sausage into the pot with a large pinch of salt and pepper. Mix the meat in with the onions. Cook until the meat is totally brown.
   

   Gallery • 1 Photos

   Jameson

   Step 2
3. When the meat is fully cooked, drain excess grease from the bottom of the pot. Add your spaghetti sauce and a bit of italian seasoning, and cook at medium-high heat.
4. Cook mixture until the sauce bubbles, then turn the stove to low temperature for 15 minutes and cover the pot.
5. While the meat sauce cooks, put your ricotta cheese into a bowl and crack an egg into the bowl and mix with the cheese.
6. Once the meat sauce finishes cooking, coat the bottom of your casserole dish with olive oil. Put a thin layer of the meat sauce at the bottom of the dish.
7. Lay a layer of noodles on top of the sauce, make sure not to overlap the noodles.
   

   Gallery • 1 Photos

   Jameson

   Step 7
8. Spread ⅓ of your ricotta cheese mixture on top of the noodles. Sprinkle ⅓ of your parmesan cheese on top of the ricotta cheese.
9. Add another layer of meat sauce on top of the cheeses, making sure to cover all corners of the noodles. Add ⅓ of your mozzarella cheese on top of the meat sauce. 
10. Repeat steps 7 through 9 two more times, making sure to cover all corners of the noodles.
    

    Gallery • 1 Photos

    Jameson Kowalski

    Step 10
11. Preheat the oven to 350 degrees. Bake for one hour uncovered. Once finished, sprinkle a bit of mozzarella cheese on top and serve.
    

    Gallery • 1 Photos

    Jameson

    Step 11

This recipe can be prepared before a dinner or event and refrigerated to be cooked later. The recipe easily feeds a family of up to six people and can be shrunk or enlarged easily to feed a certain number of people.