Nick's Picks: Classic Lasagna

A classic dish sure to please!


1 1/2 Pounds Lasagna Noodles
1 Pound Ground Beef
1/2 Pound Mild Italian Sausage
3-4 Garlic Cloves Minced
1 Yellow Onion Diced
Salt and Pepper
1 Tsp Dried Oregano
1 Tsp Dried Basil
1/8 Cup Fresh Chopped Basil
Large Can Whole Peeled Plum Tomatoes
1 Pound Part Skim Ricotta
4 Eggs
2 Pounds Mozzarella


In a large saucepot, brown beef and sausage. Drain fat. Add onions and garlic and cook until onions are tender (about 5 minutes) Add tomatoes, crushing them slightly. Add seasonings and fresh basil. Bring to a simmer
In a large bowl, combine ricotta and eggs until well blended.
In a 13×9 pan, place a layer of pasta sheets, cover with sauce. Cover sauce with mozzarella cheese. Add another layer of noodles, topping with the ricotta mixture. Repeat layering until ingredients are used up. Finish with sauce and mozzarella.
Cover with foil and bake at 325 for about an hour. Remove cover and sprinkle with Parmesan cheese and place back in the oven for 20 more minutes. Remove from the oven and let cool on a wire rack for 10 minutes before slicing and serving