From Sandra Lee Semi-Homemade magazine
Serves 8 to 10
1 1/2 pounds ground chuch
1 pound sweet italian sausage, casing removed
1 large onion, chopped
4 garlic cloves, minced
3 (15 oz) cans tomato sauce
1 (14.5 oz) can diced tomatoes
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (8 oz) package cream cheese, softened
2 cups ricotta cheese
1/3 cup chopped fresh parsley
1/4 cup shredded parmesan cheese
2 large eggs
1 (16 oz) box lasagna noodles, cooked according to package directions
3 (8 oz) packages shredded mozzarella cheese
Garnish: fresh parsley
In a large heavy bottomed pot, combine ground chuck, italian sausage, onion and garlic. Cook over medium high heat, for 8 to 10 minutes, stirring frequently until meat is browned and crumbles; drain well. Add tomato sauce, diced tomatoes, basil, oregano, pepper and salt. Bring to a boil, reduce heat, and simmer, uncovered for 1 hour, stirring frequently.
In a medium bowl, combine cream cheese, ricotta, parsley, parmesan, and eggs.
Preheat oven to 350. Spray a deep dish lasagna pan with nonstick cooking spray.
Arrange enough noodles in a single layer to cover bottom of pan. Spread one-third of cream cheese mixture evenly over noodles. Top evenly with one-third of meat sauce. Sprinkle evenly with one-third mozzarella. Repeat layers, reserving last one-third of mozzarella. Bake for 30 minutes. Sprinkle evenly with remaining one-third of mozzarella, and bake for 15 minutes, or until lasagna is hot and bubbly. Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired.