Hearty Cheesy Lasagna with Meat Sauce

Heat oven to 375ºF.

Cook pasta according to package directions. Be sure to salt the water. Drain.

Meanwhile, in a 12-inch skillet over medium high heat, sauté ground beef and sausage, breaking up meat until cooked through.

If baking lasagna immediately, add sauce to cooked meat, reduce heat to medium low and let simmer until ready to assemble.

Stir together ricotta, 1 ¼ cup Parmigiano-Reggiano, basil, egg and salt.

To assemble:
Grease, butter or spray a 9×13 baking dish. Spread a spoonful of sauce over the bottom of the pan.

Lay 3 lasagna noodles down. Spread about half of the ricotta mixture over. Sprinkle with ⅓ of the mozzarella.

Lay 3 more lasagna noodles down. Spread about half of the sauce over. Top with 3 lasagna noodles.
Spread the rest of the ricotta. Sprinkle with ⅓ of the mozzarella.

Top with 3 lasagna noodles. Pour the rest of the sauce over. Sprinkle with remaining mozzarella and Parmegiano-Reggiano.

Bake for 30 minutes until hot and bubbly.