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1
Meat mixture:
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2
In a non-stick skillet heat about 1 tbsp olive oil.
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3
Sautee onions till almost transparent. Add minced garlic and sautee until just barely browned.
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4
Turn down heat, add mushrooms (no liquid). If canned sautee until warmed through. If fresh sautee until cooked down, and until most of the liquid has reduced down.
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5
Pour into a dish and set aside.
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6
In the same skillet brown ground beef and sausage until fully cooked. Salt and Pepper to taste while meat cooks.
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7
In a large mixing bowl combine the meat, onion mixture, spaghetti sauce and italian seasoning. Set aside.
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8
Cheese mixture.
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9
In large bowl combine the ricotta, cream cheese, 1/2 the mozerella, and 1 cup parmasan cheese. Mix well. Set aside.
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10
In large lasagna pan or two 9x13-inch pans spread a thin layer of the meat mixture.
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11
Layer with lasagna noodles.
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12
Spread a layer of the meat mixture topped with a layer of the cheese mixture. Sprinkle with some grated mozerella.
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13
Add a layer of noodles.
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14
Continue the meat, cheese, noodle layers ending with meat on top.
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15
Top with remaining mozerella and parmasan cheese.
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16
Bake at 350F for 45 minutes or and hour. Till noodles are tender and everything is hot and bubbly.
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17
Remove from oven.
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18
Let sit 10 - 15 minutes before serving.
