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1
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes.
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2
Stir with a wooden spoon to prevent sticking.
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3
Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
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4
Coat a large skillet with olive oil.
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5
Saute over medium heat, onion, garlic and herbs.
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6
Cook 5 minutes.
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7
Brown beef and sausage until no longer pink, about 15 minutes.
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8
Drain fat into a small container and discard.
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9
Stir in the tomato paste completely.
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10
Set aside to cool.
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11
In a mixing bowl, combine ricotta, parsley and oregano.
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12
Stir in beaten eggs.
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13
Add Parmesan, season with salt and pepper.
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14
To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce.
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15
Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce.
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16
Then, line each end of the pan with a lasagna noodle.
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17
This forms a collar that holds in the corners.
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18
Spread 1/2 of the meat mixture over the pasta.
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19
Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula.
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20
Sprinkle 1/2 of the mozzarella on top of the ricotta.
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21
Top with a ladle full of tomato sauce, spread evenly.
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22
Repeat with the next layer of noodles, meat, cheeses and sauce.
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23
Top last layer with noodles, sauce and shredded mozzarella and Parmesan.
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24
Tap the pan to force out air bubbles.
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25
Bake in a preheated 350 degree oven for 1 hour.
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26
Remove from oven.
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27
Let lasagna rest for 30 minutes so the noodles will settle and cut easily.
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28
Cut into 2-inch squares and serve.
