Triple Meat Lasagna - cooking recipe

Ingredients

lasagna noodle
16 ounces mozzarella cheese or 16 ounces Italian cheese blend
16 ounces ricotta cheese
1 lb ground Italian sausage
1 lb ground beef or 1 lb ground turkey, if you prefer
pepperoni (the pre-sliced is easiest)
1 tablespoon parsley
1 tablespoon oregano
71 ounces tomato sauce (Favorite brand or flavor, get one extra large jar and one small)
2 eggs
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons parmesan cheese

Preparation

Pre-heat oven to 350 degrees. Put ricotta cheese into mixer on low. While ricotta is mixing, brown ground sausage and place in med mixing bowl.
Boil water for noodles. Add olive oil and salt to water.
Add 1/2 Mozzarella/Italian cheese to ricotta and continue to mix on low. Brown ground beef/turkey while this is mixing. Add ground meat to ground sausage.
Add water to noodles and cook to package directions. Add the other half of cheese when mixture becomes evenly blended.
Add eggs, parsley, and oregano to cheese mixture, then drain noodles.
Begin to layer your ingredients in 13 x 9 x 2 inches glass baking pan. Start with sauce to prevent noodles from sticking and crisping to the bottom. Then do a layer of noodles, then the cheese mixture.
Lay out the pepperoni in rows following the pasta line. Try to space out according to how you will cut the lasagna. Sometimes,for convenience, we mix the tomato sauce with the meat mixture, if so, save about a 1/2 cup of sauce for the top. If you decide not to mix, then you will just have an extra step in the layering with meat, then sauce.
Repeat layering until you reach the top layer. The top should have noodles, then simply sauce (without meat). Sprinkle top with Parmesan cheese.
Put in oven for 30-45 minute Remove from oven and let sit for 5-10 minutes (good time to pop in some garlic bread) then serve.