Meaty Lasagna

Meaty Lasagna

1 box of no cook lasagna noodles
3 jars of spaghetti sauce, (I used Classico tomato basil.)
1/2 lb hamburger (93% fat free)
1/2 lb italian sausage
1/4 lb prosciutto, chopped
1/4 lb pancetta, diced
1/4 lb genoa salami, chopped
Handful of mini pepperoni
1 large container of riccotta cheese
1 bag of mozzarella cheese
1 bag of parmesan cheese
4 eggs
salt
pepper

1. Spray 2 9 x 13 pans with nonstick cooking spray.

2. Layer each pan with 3 lasagna noodles.

3. In a large saute pan, cook ground beef and sausage until browned. Set aside.

4. In that same pan, saute the prosciutto, pancetta, genoa, and pepperoni until slightly crisp.

5. In a large bowl, mix the spaghetti sauces with the meats.

6. In another large bowl, mix together the riccotta, 1 cup of mozzerella cheese, 1 cup of parmesan cheese, and four eggs. Add in salt and pepper to taste.

7. Spread some of the riccotta mixture over the noodles.

8. Ladle some of the meat sauce over the cheese.

9. Continue to layer noodles, cheese, and sauce until both pans are full.

10. Top with additional shredded cheese.

11. Bake one pan at 350 for about 45 minutes to an hour, and freeze the other pan.

12. When lasagna comes out of the oven, wait about 15 minutes before cutting.

FOR FROZEN LASAGNA: Take out of freezer in the morning, thaw, and bake as usual!