Lasagna

This is also from Mama Loyd. I live by this recipe. Yes, Stouffer's lasagna is great...but it's hard to beat homemade lasagna! It is easy to divide the recipe into two, leaving one to freeze for later! I kept many of these in the freezer for when both Eli and Abi were born.

Lasagna

1/2 pound ground beef
1/2 pound sausage (deer sausage is great too)
32 ounce thick spaghetti sauce
1 1/2 cup water (less for a thicker sauce)
15 ounce Ricotta cheese
4 cups mozzarella cheese, reserve 1 cup to top lasagna
2 eggs
1/4 cup chopped parsley (or dried)
1 teaspoon salt
1/4 teaspoon pepper
8 ounce oven ready lasagna
1/2 cup grated Parmesan cheese

Brown beef and sausage, drain.
Add spaghetti sauce and water, simmer about 10 minutes.
In mixing bowl, beat eggs and rest of ingredients, except lasagna.
Preheat oven to 350. Lightly grease a 9x13 glass dish.
Pour 1 cup of spaghetti sauce in dish. Layer 3 or 4 pieces of lasagna. Noodles will expand to fill empty spaces.
Cover with 1 1/2 cup of spaghetti sauce. Spread half of cheese filling over sauce.
Layer again: lasagna, sauce, and cheese mixture. Top with lasagna, sauce, and remaining cheese.
Cover with foil. Cook for 55 to 60 minutes.