1 tbsp. olive oil
1 medium yellow sweet onion, diced (I use a shredder to make them transparent before cooking)
1 medium shallot onion, diced (shredded)
garlic cloves, minced (as desired)
1 lb. pkg. 90% ground sirloin
1 lb. pkg. ground Italian pork sausage (not breakfast sausage!)
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1 (24 oz.) jar spaghetti sauce with basil (I use Rao's)
1 (8 oz.) can tomato sauce (Tuttorosso)
1 (15 oz.) can diced tomatoes (basil, garlic, and oregano)
1 (32 oz.) tub ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup fresh parsley chopped
2 eggs, lightly beaten
1 tsp. dried basil
1/2 tsp, salt
1/2 tsp. black pepper
1/4 cup milk
1 (16 oz.) pkg. lasagna noodles (Ronzoni)
6 cups shredded Mozzarella cheese (approx. 1 1/2 lb.)
2 tbsp. butter
1 tbsp. olive oil
8 oz. sliced Bella mushrooms

Preheat oven to 350°F. Spray 11x15-inch baking pan with non-stick cooking spray (Pam).

In a saucepan, sauté mushrooms in butter and olive oil.

In another saucepan, sauté onions and shallots for 3 to 5 minutes then add the garlic and continue to sauté for another minute or two.

In large kettle, cook the hamburger and pork. Add oregano, salt, pepper and cook until the pink is gone. Drain the juices from the ground meat, and add the onions, garlic, mushrooms, all tomato sauces, and cook to a boil. Shut off the heat and let stand.

In a large mixing bowl, add parsley, basil, eggs, milk, ricotta cheese and 1/2 cup of Parmesan cheese and stir until smooth.

ASSEMBLY:

To assemble lasagna, add a thin layer of tomato and hamburger mixture to prepared baking dish. Place one layer of noodles, spoon on a light layer of the ricotta cheese mixture. Add a light layer of Mozzarella cheese and add another light layer of the tomato sauce. Start over, and repeat the previous steps. At the top of the lasagna, one last layer of noodles, ricotta cheese, Mozzarella and tomato sauce. Top the entire dish with the last of the Parmesan cheese.

Spray the inside face of a sheet of heavy duty foil and wrap the entire dish tightly.

Bake at 350°F for 1 hour 10 minutes, remove the foil and finish baking for 15 or 20 minutes to get a nice crust on the surface. Remove from the oven and let stand and cool for 20 minutes.

Slice and eat!

Submitted by: Gary J. Hubbell