We were first introduced to this delicious lasagna by retired AllSpicer Denise.
1/2 lb. Ground Beef
1/2 C. Bread Crumbs
1/2 tsp. Sea Salt, Fine
1/2 tsp. Black Pepper, Fine Ground
3 Tbsp. Extra Virgin Olive Oil
1/2 lb. Italian Sausage
1 9 oz. Package Oven-Ready Lasagna Noodles
3 1/2 C. Marinara Sauce
1 lb. Ricotta Cheese
1 1/4 C. Shredded Mozzarella Cheese
1/2 C. Grated Parmesan Cheese
2 Tbsp. Italian Seasoning Blend
Hard boil two eggs. Allow to cool, then peel and slice.
Combine ground beef, bread crumbs, 1 Tbsp. Italian Seasoning Blend, 1 egg, sea salt, and black pepper in a bowl. Mix with hands until well blended. Form mixture into a dozen balls (which will be 1" - 1.5" in diameter.
Heat 2 tablespoons of extra virgin olive oil in a skillet. Cook the meatballs over medium-high heat. Turn until evenly browned on all sides. Transfer browned meatballs from the skillet to a plate covered with paper towel to allow them to drain.
Add the Italian sausage to the skillet and cook over medium high heat until evenly browned. Transfer browned sausage to a plate covered with paper towel to allow it to drain.
Preheat oven to 375°F. Coat a 9" x 13" baking dish with 1 Tbsp. extra virgin olive oil. Cover the bottom of the baking dish with 1/3 of the package of noodles (we recommend overlapping them slightly). Then spread 1 C. of the marinara sauce over the noodles. Next top the marinara with half of the meatballs, Italian sausage, and sliced eggs. Use half of the ricotta cheese to evenly add dollops across the layer. Spread one third of the grated parmesan cheese and shredded mozzarella cheese over the top. Then repeat the above layering one additional time.
Add a final layer of noodles, marinara sauce, grated parmesan cheese, and shredded mozzarella cheese. Sprinkle with remaining Italian Seasoning Blend.
Cover the baking dish with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes. Let rest for 15 minutes before serving.