Lasagna al Forno

I got this recipe from watching Food Network's Tyler Florence (Food 911). It is the best lasagna I have ever tasted! I highly recommend it. For added punch, I add hot pepper flakes to the meat mixture. And you can NEVER have too much garlic!

1 pound dried lasagna noodles

Olive oil

1 onion, chopped

4 tablespoons Italian Seasoning

1 1/2 pounds ground beef

1 pound ground Italian sausage

1 tablespoon hot pepper flakes (optional)

6 ounces tomato paste, (1 can)

30 ounces ricotta cheese, (2 containers)

1 tablespoon tried parsley

Salt and black pepper, to taste

2 eggs, lightly beaten

1/2 cup grated Parmesan cheese

4 cups tomato sauce, prepared (I use traditional Prego)

1 pound mozzarella cheese, shredded

Grated Parmesan and mozzarella, for topping

NOTE: You can also make this the "no cook" noodle method. You'll just need to bake about 15 minutes longer and you don't have to worry about extra liquid because the noodles will soak it up.

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.

Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and Italian Seasoning. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

In a mixing bowl, combine ricotta, and parsley. Stir in beaten eggs. Add Parmesan, season with salt and pepper.

To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.