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1
Saute onion in 2 tablespoons olive oil until translucent.
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2
Add garlic, saute for 30 seconds more.
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3
Add both meats and cook with the onions and garlic until no longer pink, breaking up meat into a fine crumble with a wooden spoon.
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4
Pour jar of marinara sauce into the meat mixture, bring to a boil, then reduce heat and allow to simmer for 10 minutes, stirring occasionally.
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5
Combine ricotta, two eggs, chopped parsley and 1/2 the parmigiana, mix until just combined.
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6
Spray the bottom of a 9 x 13 glass pan with cooking spray, then ladle 1 cup of sauce across the bottom of the pan.
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7
Layer 4 lasagna noodles over the sauce, overlapping slightly.
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8
Spread 1/3 of the ricotta mixture on the noodles, then add another cup of sauce and spread over ricotta.
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9
Continue layering noodles, ricotta and sauce for 2 more layers.
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10
On the top layer, place the last layer of noodles over the sauce and ricotta, top with remaining sauce and sprinkle evenly with the remaining parmigiana and the mozzarella cheese.
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11
Cover with foil, tenting to avoid contact with the lasagne, and place in a preheated 375 degree oven for 30 minutes.
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12
Remove foil, and continue baking for another 10-15 minutes until just golden and bubbly.
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13
Remove lasagne from oven and let rest at least 10 minutes before serving.
