Ready in 3 hours
Great for sunday dinner
To prepare the sauce, put the oil in a large pot,over medium heat, stir in the garlic and onion and cook until onions are transparent, be careful not burn the garlic. Add the rest of the sauce ingredients to the pot and bring to a boil stirring every few minutes.Boil sauce for a couple minutes then reduce heat and simmer covered for at least two hours. Stir every ten or fifteen minutes to make sure it dosen''t stick to the bottom of the pot.
While the sauce cooks heat up a skillet and brown the sausage and the beef and break it into small pieces. set aside. To make the lasagne shred two cups parmigiano-reggiano and divide into two portions. Stir together ricotta, one cup shredded mozzarella, one cup shredded parmigiano-reggiano,eggs and salt. Divide the ricotta mixture into two equal portions. Mix the remaining cup of shredded mozzarella and the cup of parmagiamo-reggiano together and set aside. Take the fresh mozzarella out of the refrigerator and slice as thin as possible, divide in two equal portions. When the sauce is done add three cups to the meat mixture and divide into three equal portions.
Preheat the oven to 350 degrees, spray a 9"x13" baking dish with nonstick cooking spray. To assemble the lasagne,
1st - 1/3 of the meat /sauce mixture,
2nd - one single layer of the noodles,
3rd - one portion of the fresh mozzarella,
4th - one portion of the ricotta mixture,
5th - 1/3 of the meat /sauce mixture,
6th - one single layer of the noodles,
7th - one portion of the fresh mozzarella,
8th - one portion of the ricotta mixture,
9th - one single layer of the noodles,
10th - 1/3 of the meat /sauce mixture,
Place dish in oven, tent with foil and cook for 30 minutes, remove the foil and put the remaining mixture (2cups) of shredded mozzarella/parmigiano-reggiano on top and cook uncovered for 30 minutes more. Remove from the oven and let set for five minutes before cutting. Serve with remaining sauce and grated reggiano.
Leftover red sauce is great for spaghetti or pizza. Enjoy