Lasagna Naples Style

This is my husbands favorite lasagna recipe - enjoy

• Ready In: 1 hr 30 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 1  lb ground beef
• 1⁄2 lb Italian sausage
• 1  cup  chopped onion
• 1  cup  chopped fresh mushroom
• 1  garlic clove, minced
• 21  ounces tomato puree
• 1⁄2 cup dry red wine
• 1  bay leaf
• 2  teaspoons dried basil
• 1  teaspoon marjoram
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 10  ounces  lasagna noodles
• 2  eggs, beaten
• 2  cups ricotta cheese
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup  snipped fresh parsley
• 8  ounces  sliced mozzarella cheese

Directions

1. In skillet over medium heat cook beef, sausage, onion, garlic & mushroom until meat is browned, drain fat. Stir in tomato puree, red wine, bay leaf, basil, marjoram, salt & pepper, bring to boil. Reduce heat & boil gently uncovered for 10 minutes, stirring occasionally, discard bay leaf. While sauce is cooking boil pasta just until tender - rinse in cold water & drain.
2. Mix eggs, ricotta, parmesan & parsley together. Put half lasagna noodles in bottom of greased 13x9x2 baking dish.
3. Spread with 1/2 cheese mixture, meat & mozzarella, repeat the layers of pasta, cheese mixture & meat.
4. Cover with foil and bake for 30 minutes @ 375 degrees, uncover & add remaining mozzarella cheese, bake an additional 15 minutes.
5. Let stand 10 minutes before serving.