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1
Preheat your oven to 350 F.
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2
Start by adding the sausage and beef to a pot over medium heat, and cook it all the way through until nicely browned.
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3
Drain any fat, and return the pot of meat to the stove.
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4
Add your marinara, and give it a good stir.
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5
Season with the garlic, Italian seasoning, and some salt and pepper.
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6
Stir again.
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7
Next, make your cheese sauce.
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8
Into a mixing bowl, add the cream cheese, eggs, and 3/4 cup of Parmesan cheese.
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9
Season with an additional pinch of salt and pepper, and the dried parsley.
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10
Give this a good mix until you have a smooth cheese sauce and everything is nicely incorporated.
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11
OK, get your lasagna pan out.
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12
You know you have one (a deep 9x13 size).
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13
Take a ladle of the marinara and meat sauce, and get a nice thin layer on the bottom of the pan.
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14
Add 3 sheets of the cooked lasagna sheets onto the bottom.
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15
Top with some of the cheese mixture, into a nice even layer.
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16
Sprinkle a bit of the mozzarella cheese over the top, then more of the meat sauce.
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17
You want nice, even layers, reserving enough of both meat and cheese sauce for more layers.
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18
Top with 3 more sheets of pasta, more cheese sauce, a bit more mozzarella, then more meat sauce.
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19
Repeat again, making sure the top layer gets the remaining meat sauce.
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20
Cover with mozzarella cheese, sprinkle on the 2 tablespoons of Parmesan cheese, and take a look at that thing of beauty.
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21
Spray a sheet of aluminum foil with cooking spray, and place that, sprayed side down, onto the top of the pan of lasagna.
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22
I find this helps to prevent the cheese from sticking to the foil.
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23
Put dish into the heated oven and cook for 40 minutes.
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24
Uncover, and cook for an additional 10-15 minutes or until the cheese is nice and golden, and some of the edges are a bit crispy.
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25
Remove from oven.
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26
Let this cool down a bit as it will be piping hot, then slice and serve.
