Make-Ahead Lasagna - cooking recipe

Ingredients

1 lb bulk hot Italian sausage
1 lb ground beef
1 (15 ounce) can pizza sauce
1 (14 ounce) jar marinara sauce
2 eggs, lightly beaten
1 (15 ounce) carton ricotta cheese
1/2 cup grated parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese

Preparation

In a large skillet, cook sausage and beef over medium heat until no longer pink; drain.
Stir in pizza sauce and marinara sauce; taste and adjust seasoning with salt and pepper, if needed.
In a large bowl, combine the eggs, ricotta, Parmesan, parsley, and pepper.
Spread 1 cup meat sauce into a greased 13 x 9 inch baking dish.
Layer with 4 noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella.
Repeat layers.
Top with remaining noodles, meat sauce, and mozzarella.
Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, covered, at 375\u00b0 for 45 minutes.
Uncover; bake 10-15 minutes longer or until cheese is melted.
Let stand for 10 minutes before cutting.