Lasagna

This is my mother-in-law's lasagna recipe. It's Andy's favorite! I haven't made it in a long time (she kindly e-mailed me the recipe). I needed some freezer-friendly meals for a friend and this filled the bill. It is best to make two at a time because you will have twice the amount you need on some ingredients (such as the lasagna noodles; you only need half of a 16-oz. package). This costs about $2 per serving if you make two. (The photo was taken before I froze it.)

Mimi's Lasagna
8 oz. uncooked lasagna noodles
1 lb. ground chuck
1/2 lb. sausage (You can use Italian sausage with the casings removed or breakfast sausage.)
1 onion, chopped
2 garlic cloves, minced
3 (6-oz.) cans tomato paste
1 1/2 cups water
2 tsp. salt
1 tsp. dried parsley
1 1/2 tsp. dried basil
1 tsp. dried oregano
8 oz. ricotta
2 eggs, lightly beaten
12 mozzarella cheese slices
1/4 cup freshly grated Parmesan cheese

1. Prepare lasagna noodles according to package directions; drain and rinse with cool water. Drain again.
2. Cook ground beef and next 3 ingredients in a Dutch oven until meat crumbles and onion is tender. Stir in tomato paste, 1 1/2 cups water, and next 4 ingredients; simmer 10 minutes.
3. Combine ricotta and eggs. Spread 1/4 cup meat mixture into bottom of a lightly greased 13- x 9-inch baking dish. Top with half of noodles, and then spread with half of ricotta mixture and half of the meat mixture. Cover with 6 mozzarella cheese slices. Then repeat layers in this order: remaining noodles, ricotta mixture, meat mixture, and 6 mozzarella cheese slices. Sprinkle with Parmesan cheese. (I froze it at this point.)
4. If frozen, thaw in the refrigerator or overnight. Bake at 350° for 20 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving.