3 tbsp. olive oil
1/2 c. chopped onions
1/3 c. chopped carrots
3 cloves garlic, minced
3/4 lb. lean ground beef
3/4 lb. ground pork
3 c. canned Italian plum tomatoes
3 tbsp. butter, melted
1 tsp. oregano, crumbled
1 tbsp. basil, crumbled
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 lb. lasagna noodles, cooked
8 oz. mozzarella cheese, shredded
2 c. ricotta cheese
8 oz. Parmesan cheese, shredded
1 tbsp. minced parsley

Heat oil in a skillet. Add the onions, carrots and garlic. Cook, stirring until they are lightly browned. Meanwhile in separate skillet, thoroughly cook ground pork. Add hamburger to skillet with vegetables and brown. Add cooked pork to hamburger mixture. Puree the tomatoes in a blender or food processor, add to the meat mixture and simmer for 15 minutes. Add butter, oregano, basil, salt and pepper. Partially cover and simmer 30 minutes more. Preheat oven to 375 degrees. In a bowl, mix Ricotta cheese, Parmesan cheese and parsley. Set aside.

Assemble the lasagna by drizzling some sauce over the bottom of a shallow, rectangular baking dish. Put in a layer of noodles, sauce and Ricotta mixture. Repeat and finish with a layer of noodles and sauce. Sprinkle mozzarella cheese over the top. Bake 20 minutes or until hot and bubbly.