9 Lasagna noodles
1 tbsp extra virgin olive oil
1 lb lean ground beef
1 lb bulk Italian sausage
1 ½ tsp garlic salt
1 ½ tsp dried oregano
¾ tsp dried thyme
½ tsp dried basil
3 28oz cans tomato sauce
1 28oz can petite diced tomatoes(drained)
salt and pepper to taste
1 15oz container of Ricotta cheese
3 eggs, beaten
1/3 cup grate Parmesan cheese
1lb shredded Mozzarella cheese
Preheat the oven to 350°.
Bring a large pot of lightly salted water to a boil and add the lasagna noodles and olive oil. Cook until al dente (8-10 minutes); drain and rinse.
Cook the ground beef and sausage in a large skillet over medium heat; drain. Stir in the garlic salt, oregano, thyme, basil and tomato sauce. Season with salt and pepper; simmer for 30 minutes.
In a medium bowl mix together the ricotta, eggs, and Parmesan.
Ladle enough of the meat sauce into a 13x9 baking dish to cover the bottom in a thin layer. Place 3 of the lasagna noodles over the meat sauce to form a layer. Spread about ¼ of the ricotta cheese mixture over the noodles. Sprinkle with about a third of the mozzarella over the ricotta layer. Then a third of the meat sauce over the mozzarella cheese.
Repeat the layering twice more, topping with the remaining mozzarella cheese.
Bake for 90 minutes. Allow the lasagna to sit for 10-15 minutes before cutting