Christmas Lasagna

Brown sausage and beef in large saucepan for about 10 minutes. Stir in mushrooms, salt, pepper, herb seasoning, and red pepper. Cook up juices. Pour *marinara sauce into meat mixture. Pour water into sauce jar and shake to get all sauce out of jar, add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add more water if too thick. Skim excess fat from surface and season with more salt and pepper if needed. Turn off heat. Preheat oven to 375. Beat eggs in a large bowl and stir in ricotta cheese, 8 oz diced mozzarella cheese and 2/3 C Parmigiano-Reggiano cheese. Season cheese mixture with 1 tsp salt, 1/4 tsp black pepper, cayenne pepper, mix in parsley. Cook lasagna about 8 min.. Drain and rinse noodles and set aside in a bowl of cold water. Spread 1/4 of sauce into the bottom of a 10x15 baking pan. Top with 1/3 of noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 meat sauce over the cheese, top with 1/3 the noodles and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly to settle layer. Arrange last 1/3 noodles over sauce and spread remaining 1/4 sauce over the noodles. Dot top of meat casserole with 4 oz diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano- Reggiano cheese. Cover casserole with aluminum foil being sure not to touch top of casserole with foil. Place casserole onto a baking sheet to catch spills. Bake in preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting. * Can use 1/2 C minced onion 2 cloves crushed garlic, 1 (28oz) can crush tomatoes, 2 (6oz) cans tomato paste, 2 (6 1/2 oz) cans tomato sauce, 1/2 C water, 2 T brown sugar, 1/2 C wine, 1 T chilli powder, fennel, basil, bayleaf to make own marinara sauce.