In a large skillet over medium heat brown the ground beef and sausage together w/ onion adding garlic towards then (so it doesnt burn). Drain off and discard any fat.

Add spaghetti sauce, sprinkle Italian seasoning to cover. Simmer for 5 minutes.

In a large bowl, mix together the ricotta, 2 cups of the mozzarella cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt and ground black pepper. Mix well.

To assemble, spray a 9×13 baking pan with cooking spray.

Spread ¾ cup of sauce on the bottom of the baking pan.

Cover the bottom with 3 cooked lasagna noodles.

Top with ⅓ of the cheese mixture and ¼ of the sauce.

Repeat layers (noodles, cheese, sauce, noodles, cheese, sauce).

Top with 3 noodles, remaining sauce, remaining 1 cup of mozzarella and Parmesan cheese.

**I add a little water by rinsing out both jars. I do the layers as it works out…thats why i dont use 12 noodles like the original recipe calls for. It will depend on tge pan you are using. Also, just cook noodles accirding to package instructions, but do add salt.

Spray a sheet of aluminium foil with cooking spray. Cover with the pan with aluminum foil (sprayed side down). This spray prevents the cheese from sticking.

Bake in a preheated 350 degree Fahrenheit oven for 50 minutes. Uncover and bake an additional 10 minutes.

Let the lasagna stand for 10 minutes before cutting and serving.