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Brown ground beef and pork. Season meat with Italian seasoning, salt and pepper. Drain off fat and crumple with back of wooden spoon.
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Spray baking pans with non-stick cooking spray, set aside.
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In large mixing bowl, beat eggs. Add ricotta, 3 cups mozzarella, 1 cup Parmesan, mix on low speed, until blended .
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Spread each pan with one cup marinara sauce.
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Spread a layer of ricotta cheese mixture on 8 noodles and place 4 per pan, overlapping the noodles.
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Add 1/4 of meat mixture to each pan
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Top meat with 1/2 cup mozzarella. Spread 1 cup sauce over cheese.
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Layer 4 more noodles, spread with ricotta mixture, to each pan and top with remaining meat and another cup of sauce.
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Add a final layer of noodles spread with ricotta and cover with sauce. Top with remaining shredded mozzarella.
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Cover both pans with foil. Label and freeze one pan.
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Bake lasagna for one hour, covered. Remove foil and bake for another 5-10 minutes.