Meaty Lasagna

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbled. Drain.

Return meat to pan and add oregano, basil, salt, pepper, tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer for 30 to 45 minutes.

In a small bowl, combine ricotta cheese, Parmesan, parsley, and eggs.

Spoon just enough sauce into the bottom of a 13 x 9 x 2-inch baking pan to cover the bottom. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread a little of the ricotta cheese mixture over noodles, top with a layer of sauce and and a light sprinkle of mozzarella cheese. Repeat layers of lasagna noodles, ending with sauce and reserving enough mozzarella cheese for topping the dish.

Bake for 45 minutes. Top with remaining cheese and bake for 12 minutes or until hot and bubbly. Let rest for 10 minutes before serving.