INGREDIENTS

1 lb ground round
1/2 lb Italian sausage
1 tsp olive oil
1 small white onion
1 stalk celery
1 carrot, peeled
6 cloves garlic, peeled
1 box lasagna noodles
3 15 oz cans tomato sauce
1 tsp dry basil (fresh basil is great too)
1 tsp dry oregano
1/2 tsp salt
1/2 tsp black pepper
1 container ricotta cheese
Grated Parmesan
8 oz shredded mozzarella

DIRECTIONS

In a stew pot, cook ground beef and sausage together on low/medium heat until cooked through
Drain and break any large pieces apart. You want this sauce to be smooth, not full of big chunks.
Add the meat back to your pot with heat on low.
Add garlic, onion, celery and carrot to your food processor and pulse until everything is finely minced.
Add this mixture along with the tsp of olive oil to your pot with the meat
Cook for a couple minutes and then add your tomato sauce, salt, pepper and herbs
Put a slightly askew lid on your pot to let some air escape and cook for two hours.
Cook your lasagna noodles per package instructions
Coat your lasagna baking dish with cooking spray
Spoon a thin layer of your meat sauce in the bottom of your baking dish
Add a layer of noodles, then ricotta, Parmesan and mozzarella
Add a layer of meat sauce
Repeat
Add a layer of noodles and top with remaining meat sauce
Finish with a layer of mozzarella and parm
Cover dish with tin foil (spray some cooking spray on the underside of the foil so it doesn’t stick to the cheese)
Bake for 1 hour at 350
Remove foil and bake for 10 more minutes
Remove from over and let it set up for about ten minutes
Slice & serve with Garlic bread!