Linda's Lasagna   Recipe Number: 1106250706 Contributor: Linda Dufresne Serves: NA Calories Per Serving: NA Preparation Time: NA Difficulty: Average Ingredients: 1 lb ground beef 1 lb pork sausage 1 4 lb 2 oz jar Prego 2 lbs Ricotta, drained 2 large eggs 3/4 cup Kraft grated parmesan cheese 1 1/2 lbs lasagna noodles 2 tbsp olive oil 16 oz freshly grated parmesan cheese 1 lb mozzarella, thinly sliced Cooking Instructions: Reserve 2 cups of Prego sauce and set aside. Brown together beef and pork. Drain. Mix remaining Prego sauce with meat. Set aside. Mix together ricotta cheese, eggs, and kraft parmesan. Set aside. Cook lasagna noodles with olive oil in boiling water for 8 minutes (al dente). Drain and immediate spray with cold water until noodles have cooled and stopped cooking. Arrange in layers (see below). Cover loosely with foil and bake 65 minutes at 375°. Remove from oven and let stand 30 minutes to 3 hours before cutting. To rewarm cover and cook at 325° for 15-45 minutes depending on how long it has been standing. Serving Suggestions: Layers: --3/4 cup meat sauce --Noodles lengthwise to cover bottom and overhang short ends of dish 2 inches --2 cups meat sauce --1/2 cup fresh parmesan --Noodles crosswise to cover bottom and overhang long ends of dish 2 inches --Ricotta mixture --Noodles lengthwise to cover --Mozzarella --1 cup meat sauce --1 cup fresh parmesan --Noodles lengthwise to cover --2 cups meat sauce --1/2 cup fresh parmesan --Turn over ends of lasagna; cover with remaining meat sauce, reserved Prego sauce, and remaining fresh parmesan Additional Comments: I adapted the layer process from a recipe I saw on the Today show earlier this year. I really like overlapping the noodles. Care must be taken, however, to cover the overlaps with sauce so they do not dry out.