Meat Mixture:

Olive oil
1 onion, chopped
2-4 cloves garlic, sliced
2 tbsp. fresh basil, chopped
3 tbsp. fresh oregano, chopped
1 1/2 lb. ground beef
1 lb. ground Italian sausage (Optional)
salt & pepper to taste
6 oz. tomato paste

Prepare 1 lb. lasagna noodles as instructed on package. No-boil noodles work fine.

Coat large skillet with olive oil. Sauté over medium heat, onions garlic and herbs until onion is translucent, about 5 minutes. Season with salt and pepper. Brown meat until done. Drain fat. Stir in the tomato paste completely. Set aside to cool.

Cheese Mixture:

30 oz. ricotta and/or cottage cheese (2 containers)
1/4 c. parsley, finely chopped
2 tbsp. fresh oregano, chopped
salt & pepper to taste
2 eggs, lightly beaten
1/2 c. grated Parmesan cheese

In mixing bowl, combine ricotta and/or cottage cheese; parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.

Assemble Lasagne:

4 c. tomato sauce
4-6 c. mozzarella cheese, shredded (depends on if you're from Wisconsin or not)

To assemble lasagna: Coat the bottom of a lasagna pan with tomato sauce. Arrange noodles, slightly overlapping. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the cheese mixture over the meat. Spread to the edges with a spatula. Cover with 1/3 of the Mozzarella and cover with tomato sauce. Repeat next layer with noodles, meat mixture, cheese mixture, Mozzarella cheese and tomato sauce. Top last layer with noodles, tomato sauce, Mozzarella and grated Parmesan. Tap the pan on the counter to force out air bubbles.

Bake in 350°F oven for 1 hour. Remove from oven and let rest for 30 minutes so the noodles will settle.

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"...If you do not stand firm in your faith, you will not stand at all." Isaiah 7:9