I made this lasagna the other night for a dinner party and it was a huge hit! It is from the Bride and Groom cookbook I got for our wedding!
8 ounces Ground Beef
8 ounces Italian Saugage (I used Jimmy Dean sausage crumbles - much easier!)
1/2 teaspoon Kosher Salt
1/2 teaspoon freshly ground Pepper
2 jars (26 ounces each) Marinara Sauce
8 ounces Ricotta Cheese
8 ounces Cream Cheese at room temperature
1 cup grated Parmesan Cheese
1 package (12 sheets) "No Boil" Lasagna Noodles
1 cup lightly packed fresh Basil Leaves, torn into small pieces
2 cups shredded Mozzarella Cheese
Preheat oven to 375 degrees. Lightly spray a 9x13 baking dish with cooking spray. Combine the ground beef and sausage in a large saute pan over medium heat. Season with salt and 1/4 teaspoon pepper. Cook until the meat is lightly browned, 8 to 10 minutes. Using a slotted spoon, transfer the meat to a medium bowl. Add the marinara sauce to to the meat and stir to combine. Set aside.
Mix the ricotta cheese, cream cheese, and parmesan cheese in a medium bowl. Season with the remaining 1/4 teaspoon pepper. Set aside.
Cover the bottom of the prepared cooking dish with 1 cup of the meat sauce. Arrange a single layer of uncooked lasagna noodles (3 sheets) on top of the sauce. Spread 1.5 cups of the meat sauce evenly on top. Add half of the cheese mixture by spoonfuls evenly over the meat sauce, then scatter half of the basil leaves on top. Top with a layer of lasagna noodles, 1.5 cups of the sauce, the remaining cheese mixture, and the remaining basil. Top with a layer of lasagna noodles, 1.5 cups of the meat sauce, and a final layer of lasagna noodles. Spread the remaining sauce over the top, and sprinkle with the mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes more. Let stand 15 minutes before serving.