Lasagna

1/2 package Italian sausage

1/2 lb lean ground beef

2 onions, chopped

4 garlic cloves, chopped

1 15 oz. can diced tomatoes, with juice

1 C water

1 small can tomato sauce

1 T olive oil

S & P

1 C ricotta cheese

1 egg

9 lasagna noodles, cooked about 8 minutes

1 recipe basil pesto OR fresh basil, chopped

1 package sliced mozzarella cheese (about 8-9 slices)

1 small package Italian blend cheese

It's difficult to buy half the meat, so I freeze the remainder for the next batch.

Cook the onions, garlic, olive oil, and meat until it browns. Add the tomatoes, tomato sauce and water with a bit of salt and pepper. Cover and simmer.

While it simmers, mix the ricotta and egg in a bowl and put the water for the pasta on to boil. Once it's at a hard boil, add the pasta and let it cook about 8 minutes. Stir occasionally and carefully while boiling. Drain the pasta and rinse in cool water.

Cover the bottom of a lasagna dish with the meat sauce. Add a layer of 3 lasagna noodles. Layer on all of the ricotta & egg mixture, top with the pesto or chopped basil leaves. Add the second layer of pasta and cover with half of the mozzarella cheese and the remaining meat sauce. Add the third layer of pasta, top with remaining cheese.

Cover with foil and bake at 375 degrees for 30 minutes. Uncover and cook an additional 15 minutes until hot and bubbly. Allow to cool 10 minutes before serving.