This Lasagna recipe has so many variations. This one is my version.
It freezes well so make a few small pans for another work day dinner.

***First you have to make my Italian Tomato Sauce, with meat is best but you can make a meatless Lasagna too***

Ingredients:
1 LB box of Lasagna pasta, cooked according to the directions on the box or if you can buy fresh pasta that’s even better.
3 LBS whole milk ricotta cheese
3 XLRG eggs
2 TBLS parsley, minced
1 cup grated Parmesan or Romano cheese plus more for the layers
16oz shredded whole milk Mozzarella cheese
Salt & Pepper to taste

Directions:
Cook the pasta, drain and place it hanging over the sides of a colander.

This will prevent them from sticking together.
Mix together the ricotta, eggs, parsley, ½ cup of the Parmesan or Romano cheese, salt & pepper to taste.

Set aside.
In a deep 3x9x13 pan place a thin layer of sauce and then a layer of the cooked pasta.

Top with about a 1” layer (approximately a third) of the ricotta mixture, dust with the shredded Mozzarella and grated cheese. Spoon a good layer of sauce over this ( be generous with the sauce so it doesn’t dry when baking) and then crumble 2 meatballs and 2 sausage and sprinkle it over the sauce layer. Top with another layer of ricotta mixture and repeat for three layers of pasta. End with the pasta on top, sauce and sprinkle with the Mozzarella and the remaining grated cheese.

Cover with foil.
Bake covered with foil at 325-350 for about 1 to 1-1/2 hours until the center puffs and its hot all the way through.
Let it rest for about 20 minutes before cutting to serve.