Classic Lasagna Name: Brandi Thomas Base: Shaw AFB Recipe: Ingredients * 9 lasagna noodles * 1 tablespoon olive oil * 1 pound ground beef * 1 pound bulk Italian sausage * 1 (16 ounce) can sliced mushrooms, drained * 1 teaspoon garlic salt * 1 teaspoon dried oregano * 1/2 teaspoon dried thyme * 1/4 teaspoon dried basil * 4 (15 ounce) cans tomato sauce * salt and pepper to taste * 1 (15 ounce) container ricotta cheese * 3 eggs, beaten * 1/3 cup grated Parmesan cheese * 1 pound shredded mozzarella cheese Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain. 3. Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes. 4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl. 5. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese. 6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving