1 lb. lean ground beef
1 lb. italian sausage links, removed from casings and crumbled
8 cups marinara sauce (67 ounce jar Prego)
16 ounces ricotta cheese
8 ounces cream cheese at room temperature
1 cup (2 ounces) grated parmesan cheese
1 package “no-boil” lasagna noodles
2 cups shredded mozzarella cheese
Mix the ricotta cheese, cream cheese, and parmesan cheese in a plastic bag. Set aside.
Combine the ground beef and sausage in a large saute pan over medium-high heat and drain. Add the marinara sauce to the meat and stir to combine. Set aside.
Lightly spray a 9-by-13 inch baking dish (or two smaller dishes) with oil and arrange a single layer of uncooked lasagna noodles.
Cover the noodles with the meat sauce.
Add some of the cheese mixture by “piping” evenly over the meat sauce.
Top with a layer of lasagna noodles. Repeat in layers until you fill the dish.
Cover with aluminum foil and bake for 30 minutes at 375. Uncover and bake until the cheese is bubbly and golden brown, 10-15 minutes. Let stand for 10 minutes before serving.
