Luscious Lasagna
Serves 6

Ingredients
½ recipe fresh ImPasta dough for noodles

For the meat sauce:
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
½ onion, chopped
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, minced
1 bay leaf
2 tablespoons tomato paste
1 can crushed roasted tomatoes with juice
½ pound commercial bulk sausage
¾ pound ground beef

For the ricotta mixture:
2 cups ricotta (one 15-ounce container)
2 tablespoons fresh flat leaf parsley, minced
1 tablespoon fresh oregano, mince
½ teaspoon salt
½ teaspoon black pepper
1 egg, beaten
¼ cup freshly grated Parmigiano-reggiano

For assembly:
¼ cup prepared tomato sauce
½ pound mozzarella cheese, shredded for layering
¼ cup shredded mozzarella and ¼ cup parmigiano, for topping

Directions

1. Ladle one-half the meat sauce on the bottom of a lightly oiled 9 x 13 inch baking dish or small lasagna pan. Top with one-half the ricotta mixture.
2. Add a layer of cooked lasagna noodles, the remaining half of the meat sauce, the remaining half of the ricotta mixture.
3. Top with the remaining lasagna noodles, the tomato sauce, the shredded mozzarella and remaining grated parmesan cheese.
4. Bake at 350 degrees for about an hour.
5. Remove from oven and let lasagna rest for 20 to 30 minutes before cutting into six squares for serving.