3/4 pound lean ground beef
1/2 pound Italian sausage, casings removed
1 26-ounce jar thick spaghetti or marinara sauce
1 1/2 cups water
2 cups fresh basil
1 1-pound box lasagna noodles
1 15-ounce container part-skim ricotta cheese
1 pound mozzarella cheese, coarsely grated
1 cup grated Parmesan cheese
Preheat oven to 350°F.
Sauté beef and sausage in heavy large skillet over medium-
high heat until cooked through, breaking up meats with back
of spoon, about 4 minutes. Transfer meats to bowl.
Combine spaghetti sauce and basil in large bowl.
Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch
glass baking dish.
Arrange 1/3 noodles, slightly overlapping if necessary, atop
Spread half of ricotta over noodles. Sprinkle with half of
mozzarella cheese, half of meat mixture and 1/4 cup
Parmesan cheese. Top with 1 1/2 cups sauce.
Sprinkle a generous amount of basil on each layer
Repeat layering with noodles, ricotta, mozzarella, meats, 1/4
cup Parmesan cheese and basil.
Arrange remaining noodles over. Spoon remaining sauce
over, covering completely.
Sprinkle with remaining 1/2 cup Parmesan.
Cover tightly with heavy-duty foil. Place on baking sheet.
Bake until noodles are tender and lasagna is heated through,
about 1 hour. U
Uncover; let stand 15 minutes.