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| 3/4 x ca. 450 g | lean ground beef |
| 1/2 x ca. 450 g | Italian sausage; casings removed |
| 1 | Jar; (26-oz) thick spaghetti or marinara sauce |
| 1 1/2 Tasse | water |
| 1/2 Tasse | basil chopped, fresh |
| 1 | Box; (1-lb) lasagna noodles |
| 1 | Container; (15-oz) part-skim ricotta cheese |
| 1 x ca. 450 g | Mozzarella cheese; coarsely grated |
| 1 Tasse | parmesan grated |
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You don't have to cook the lasagna noodles first - just assemble the dish, cover and bake.
Preheat oven to 350°F. Sauté beef and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes. Transfer meats to bowl.
Combine spaghetti sauce, water and basil in large bowl. Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish. Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining noodles over. Spoon remaining sauce over, covering completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet.
Bake until noodles are tender and lasagna is heated through, about 1 hour. Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered in 350°F. oven about 45 minutes. ) Cut lasagna into squares and serve.
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