• 8 oz (½ lb) lasagna noodles

Sauce

• 1 can (28 oz) whole tomatoes
• 2 (6 oz) cans tomato paste
• ¼ cup chopped onions
• 1 tsp dried basil
• 2 tsp dried oregano
• 2 tbsp dried parsley
• ⅛ cup vegetable oil
• 2 tbsp minced garlic

Meat Mixture

• 1 lb lean ground beef (93% lean preferred)
• ½ lb sausage links (Jean uses ½ sweet Italian sausage & ½ spicy Italian sausage), casings removed
• 2 tbsp chopped onions
• 2 tbsp dried parsley
• 1 tsp dried oregano
• ½ tsp dried basil
• salt to taste
• pepper to taste
• 1 tsp garlic powder
• ⅛ tsp cayenne pepper
• 1 egg, lightly-beaten
• 2 tbsp minced garlic

Cheeses

• ¼ lb ricotta cheese
• ½ lb mozzarella
• ½ lb provolone
• ½ cup Parmesan, grated

Special Equipment

• food processor
• 13" x 9" x 2" baking dish
• baking sheet

Cook Noodles

1. Cook lasagna noodles according to package directions, set aside (a splash of olive oil will prevent noodles from sticking together)

Make Sauce

1. Combine all sauce ingredients in a large pot and heat over medium heat, stirring occasionally, while preparing the meat mixture

Prepare Meat Mixture

1. Combine and mix all meat ingredients and then brown 5-10 minutes over medium to high heat.  After it's all browned, let cool slightly, pour off any excess liquid fat
2. Transfer mixture to food processor and pulse briefly. Transfer back into sauce pan, and stir to combine

Assemble Layers & Bake

1. Preheat oven to 350º
2. Combine mozzarella, provolone and Parmesan cheeses in a bowl and set aside
3. Grease (with nonstick cooking spray) a 13" x 9" x 2" baking dish. Place one layer of drained cooked noodles on bottom of pan, spoon sauce/meat mixture on top of the noodles, then spoon small dabs of ricotta cheese on the sauce and sprinkle with some of the cheese mixture
4. Repeat layers until you have 4 of each. Place pan on sheet tray to catch any potential spillover. Place in the oven and bake for 30-40 minutes
5. When done, remove from oven and let it set for 5-10 minutes before serving