1 Lb. ground beef
1 Lb. mild Italian sausage (casings removed if using links)
Salt and fresh ground black pepper
1 onion, chopped
3 cloves garlic, chopped
1 small green pepper, chopped
1 (14oz.) can petite diced tomatoes
1 qt. spaghetti sauce (any of your favorites)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
2 tsp. fresh rosemary, chopped
1 box lasagne noodles (you will use 9 noodles)
1 (8oz.) package mozzarella cheese, shredded
1 (8 oz.) package Monterey Jack cheese, shredded
3/4 cup grated parmesan cheese
* Preheat oven to 350º
* In a large skillet over medium-high heat, add one turn of the pan of olive oil. When the oil is hot, add the ground beef and sausage. Break up the meat as it cooks into small kernels with a spoon.
* Season the meat with 1 tsp. salt and several turns of black pepper
* Cook until the meat is no longer pink. Drain off excess fat.
* Add the onion, garlic and bell pepper. Cook until the vegetables are soft.
* Add the diced tomatoes, spaghetti sauce, basil, oregano, thyme and rosemary.
* Stir the sauce mixture to combine and turn the heat to low. Tilt the lid on the skillet.
* Let the sauce simmer for about 45-60 minutes, stirring occasionally. Check the sauce for seasoning and add additional seasonings to your taste. If you want the sauce thinner, add 1/4 cup water. Turn off the heat.
* While the sauce is "getting happy" fill a large pot with water and add 2 Tbsp. of salt and 1 tsp. olive oil (when cooking pasta, the water should be quite salty and the olive oil will help the noodles to not stick).
* When the water comes to a boil, add the 9 lasagne noodles, one at a time as they soften and bend into the pot. Lay them across each other at different angles. Cook the noodles to al dente stage per the package directions.
* Drain the noodles and leave them in the collider.
* Using a 9 x 13-inch baking dish, cover the bottom of the dish with a thin layer of the sauce.
* Place 3 of the noodles on top of the sauce, length-wise in the baking dish.
* Add a handful of mozzarella cheese on top of the noodles, then a handful of Monterey Jack cheese, then a half of handful of grated Parmesan cheese.
* Add another layer of sauce, this time adding a thicker layer. Repeat with 3 more noodles and cheese.
* Save a small amount of sauce for the very top layer.
* The layering continues with the last layer being cheese.
* Add the remaining sauce to the top layer of cheese. This will be just a thin layer and will prevent the cheese from burning or drying out.
* Cover the baking dish with foil and place in the oven. Bake for 20 minutes.
* Remove the foil and bake another 5-10 minutes, until the cheese is melted and the lasagne is bubbly.
* Remove from the oven and let cool a few minutes. Cut the lasagne into squares and serve with garlic bread and a salad.