Ingredients
1 pound ground beef1 pound bulk hot Italian sausage2 cups marinara sauce1 can (15 ounces) pizza sauce2 large eggs, lightly beaten1 carton (15 ounces) whole-milk ricotta cheese1/2 cup grated Parmesan cheese1 tablespoon dried parsley flakes1/2 teaspoon pepper12 no-cook lasagna noodles4 cups shredded part-skim mozzarella cheese
Preparation
In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper.
Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
