1 lb. lean ground beef
1 lb. ground Italian sausage
3 cloves garlic, minced or diced
2 (15 oz. ea.) cans Hunts spaghetti sauce
1 (16 oz.) pkg. lasagna noodles
1 (8 oz.) tub ricotta cheese
grated Parmesan cheese, for sprinkling (I use Kraft)
shredded Mozzarella cheese (enough to cover)

In a large (12-inch) skillet, brown hamburger and sausage together. When the meat is nicely browned dice or use a garlic press and add garlic cloves. It is best to add the garlic after the meat is browned so that the garlic does not burn. After the garlic has been cooked in with the meat, add the spaghetti sauce and let simmer for about 20 minutes to let the flavors blend together.

LAYERING:

Now that the sauce is ready get a large casserole dish and add a nice layer of the tomato sauce on the bottom of the pan without picking up too much of the meat. This will keep things from sticking on the bottom of the pan.

Add the dry lasagna noodles (1 layer thick) on the bottom of the pan. Again add the sauce over the noodles. Add small drops of ricotta cheese all over the meat sauce. Sprinkle canned Parmesan cheese over the sauce as well to give a nice covering. Add Mozzarella cheese. Again add noodles, sauce, Parmesan and Mozzarella generously covering the top.

Preheat oven to 350°F and set dish in the oven with rack in the center. Bake until cheese is bubbly.

Submitted by: Chris Malone