Directions

1. Preheat oven to 350 F.
2. In separate pans, cook the beef with Italian herbs and spices. Cook the pork sausage. Set aside.
3. In a mixing bowl, add ricotta cheese, finely chopped parsley, 2 eggs, 90% of the grated cheese, 1 tsp salt, and 1 tsp black pepper.
4. Boil the pasta following the instructions on the box, very al dente (firm).
5. Begin the lasagna build:
   • 1/2 cup Garozzo's Sugo spread evenly on the bottom of a very deep 9x13 baking dish.
   • Layer 4 sheets of pasta.
   • Layer 1 lb. of cooked ground sausage
   • Layer 4 sheets of pasta on top of sausage
   • 1 cup Garozzo's Sugo 
   • Layer 1 lb. of the prepped ricotta cheese mixture
   • Layer 4 sheets of pasta 
   • 1/2 cup of Garozzo's Sugo 
   • Layer 1 lb. of cooked ground beef
   • Layer 4 sheets of pasta 
   • Pour 1/2 cup of Garozzo's sugo
   • Sprinkle remaining grated cheese
6. Cover pan with saran wrap and aluminum foil.
7. Bake for 45 minutes or until a minimum internal temperature of 165 F.
8. Remove saran wrap and foil and pour the remaining 1/2 cup of Garozzo's Sugo on top as well as the 1 cup of shredded cheese.
9. Place back in oven uncovered until cheese is melted. 
   
10. In a sauce pan, warm the other jar of Garozzo's Sugo sauce.
11. Remove pan from oven and let rest for 15 minutes.
12. Cut into desired portions
13. Serve with Garozzo's Sugo sauce on top.