Directions: |
Directions:In a large stock pot add hamburg, onion and sausage, cook on medium heat until the meat is cooked throughout. Drain grease and return to pot. Add both jars of spaghetti sauce and let simmer 30 minutes of medium heat stirring occasionally.
In a large bowl mix both containers of ricotta cheese, pepper, parmesan cheese and eggs-set aside.
In a large pan align uncooked lasagna noodles along the bottom of the pan. Do not layer them; it is fine to break the hard noodles to fit. Spread a thick layer of cheese mixture over the noodles. (Using about one third of the mix) Cover the cheese mixture with a layer of meat sauce also using about a third of the batch. Cover the meat sauce layer with a single layer of mozzarella cheese slices. Add a layer of uncooked noodles over the sliced cheese and repeat the cycle so you end up with your last layer being the mozzarella cheese slices. I usually end up with three layers in all, you might only end up with two-it will depend on your pan size.
Cook it on 340 for an hour. It is not a bad idea to set your pan on a cookie sheet in case it bubbles over. You can cover the pan with aluminum foil as it cooks but often I have found it strips off the top layer of mozzarella because as the cheese melts it sticks to the foil, I often opt for not using aluminum foil accepting that the cheese on top is going to get firm.
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