The Easiest Lasagna

1 Preheat oven to 375 degrees.

2 In a large pot over high heat, brown the beef and sausage together. Once cooked through, drain any excess fat.

3 Turn the heat to medium, and add the tomato paste and stir well. Allow this to cook for several minutes; the sugars in the paste will begin to caramelize and give everything a great flavor. Season at this point, if desired (salt, pepper, garlic and onion powder).

4 Pour in the jar of sauce, cover and turn to a simmer.

5 In a large bowl, add the ricotta cheese and give it a quick, vigorous stir. Add the parmesan and mozzarella, keeping a handful of the mozzarella for later. I add Italian seasoning to mine, but that is up to you. Optional: add one egg to this mixture to help create a creamy consistency. Mix well.

6 In a deep 9x13 pan, spread a layer of sauce. Add a layer of noodles, then a layer of cheese mixture. Repeat this three times: sauce, noodles, cheese. Sprinkle that handful of mozzarella you saved earlier over the top.

7 Note: you will have extra sauce left over! That’s ok. I use it for a small batch of spaghetti or freeze it to use later.

8 Cover and cook for 25-30 minutes. Uncover and cook another 5-10, until the cheese is bubbly on top. Allow to rest for 15 minutes before serving.