Ingredients:

• 1 Pound Ground Beef
• 3 Cups Shredded Mozzarella Cheese
• 2 Cups Ricotta Cheese
• 1 Cup Romano Cheese
• 2 Eggs
• 3 Cloves of Garlic (Minced)
• 2 Tablespoons of thinly sliced Basil
• 1/4 Cup of chopped flat leaf Parsley.
• 1 Can Crushed Tomatoes
• 1 Can Diced Tomatoes
• 1 Medium Onion (Chopped)
• Cooking Spray
• 9 Lasagna Noodles (8 Ounces)
• 1/4 Teaspoon Salt
• 1 Pound Italian Pork Sausage
• 1/2 Teaspoon Fennel Seeds
• 1/2 Teaspoon Grounded Black Pepper
• Aluminum Foil

Instructions:

1.) Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot; add sausage and ground chucks. Cook and stir for five minutes to crumble meat.

2.) Add onion and garlic to pan. Continue cooking eight to ten minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, one tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium-low heat for ten minutes, stirring occasionally.

3.) Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside.

4.) Spray 13×9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.

5.) Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.