Use Seal-a-Meal Vacuum Storage Bags to seal prepared ingredients, such as grated cheese and fresh herbs from your garden, and keep them handy in the freezer.
1 lb. lean ground beef
1 lb. ground sausage
2 tsp. Savory Herb Mix, divided (see recipe)
4 cups Oregano & Garlic Tomato Sauce (see recipe)
15 oz. ricotta cheese
2 eggs, lightly beaten
2 1/2 cups mozzarella cheese, shredded, divided
1 cup Parmesan cheese, grated, divided
1 cup Romano cheese, grated, divided
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
12 lasagna noodles, uncooked
Preheat the oven to 375º F. In a large sauté pan over medium heat, sauté the beef and sausage, seasoning with 1 teaspoon of the herb mix. Add the tomato sauce and simmer for 10 minutes. Remove from the heat.
In a large bowl, combine the ricotta cheese, eggs, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1/2 cup Romano cheese, parsley and basil, mixing well to blend. In a medium bowl, mix the remaining mozzarella, Parmesan and Romano cheeses, gently tossing to blend.
In the bottom of a 9 x 13 x 2-inch baking dish, spread 1 cup of the tomato meat sauce. Place 3 noodles in the bottom of the dish and cover with one-third of the ricotta mixture, 3/4 cup of the cheese mixture and 1/4 teaspoon of the herb mix. Lightly cover with sauce. Repeat the layering of 3 noodles, one-third of the ricotta mixture, 3/4 cup cheese mixture and 1/4 teaspoon of the herb mix, lightly covering with sauce for a total of 4 noodle layers. End with a layer of sauce and top with the remaining cheese mixture and herb mix.
Cover the baking dish tightly with aluminum foil and bake for 1 hour. Remove the foil and continue baking for 10 minutes. Remove from the oven and let stand at least 10 minutes before serving. Serve immediately or let stand for 30 minutes to cool and set. Seal and freeze according to the Reference Guide Instructions.
Serves 8 or makes 2 meals of 4 servings each.