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1
Preheat oven to 375 F. Cook noodles according to package instructions then drain them and set aside.
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2
In a large skillet or stock pot over medium heat, brown the meats then drain any fat.
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3
Add all of the cans of tomatoes and all of the seasonings and let the mixture simmer for 30 minutes, stirring every 5 minutes or so.
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4
While thats cooking take one cup of the shredded cheese and mix it together with the ricotta in a small bowl.
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5
When sauce is done scoop about 2 cups and put on the bottom of a casserole pan (4 quart size).
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6
Layer 3 strips of noodles down then spread another 2 cups of sauce over the top, Then dollop half of the ricotta cheese over the sauce.
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7
Then add another layer of noodles, another layer of sauce and the remaining ricotta cheese mixture.
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8
Then add one more layer of noodles and sauce then top with the rest of the shredded cheese.
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9
Put it in the oven to bake for 30-45 minutes on 375 F. Remove from oven when done.
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10
Let it sit for 10 minutes before cutting.
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11
Note: You can of course add onions or use crushed tomatoes.
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12
I just make it this way so my son will eat it.
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13
I serve it with a salad to the side and some garlic toast.
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14
This makes a large amount, so you will or should have some to freeze in single portions.
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15
Or you can feed a small army!
