Classic Lasagna

Instructions

1. Prepare the pasta
   Cook the lasagna noodles in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and lay them flat on oiled baking sheets to prevent sticking.
2. Make the meat sauce
   In a large, deep skillet over medium-high heat, brown the ground beef and Italian sausage, breaking it up as it cooks. Add the diced onion and garlic, cooking until soft, about 5 minutes. Stir in the crushed tomatoes, tomato paste, dried basil, and oregano. Season with salt and pepper. Reduce heat and simmer for 30 minutes, stirring occasionally.
3. Prepare the cheese mixture
   In a large bowl, combine the ricotta cheese, beaten eggs, half of the mozzarella, 1/2 cup of Parmesan cheese, and the chopped parsley. Season with salt and pepper and mix well until thoroughly combined.
4. Assemble the lasagna
   Preheat the oven to 375°F (190°C). Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 4 noodles over the sauce, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then top with one-third of the remaining meat sauce. Sprinkle with some of the remaining mozzarella.
5. Continue layering
   Repeat the layering process twice more, starting with noodles and ending with the meat sauce. Sprinkle the top with the remaining mozzarella and Parmesan cheese.
6. Bake the lasagna
   Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the top is golden brown and bubbling around the edges.
7. Rest before serving
   Remove the lasagna from the oven and let it rest for 15 minutes before cutting. This allows the layers to set and makes it easier to serve neat portions.