and fresh NYT bread and salad is also on the menu

My kitchen is a disaster area, and hubby says he thinks this is the first time I've made lasagna from scratch in the 14 years we've been married

my somewhat unorthodox recipe for tonight's din-din

1 LB ground beef
1/2 LB sausage
package of no boil lasagna noodles
2 jars of Barrillo sauce
12oz can of stewed tomatoes
red bell pepper
2 med onions
garlic
EVOO
Italian Seasoning
Salt & Pepper
1/2 LB of baby portabella mushrooms
15 oz ricotta
16 oz cottage cheese
12 oz shredded cheese
6 oz hard romano for top
2 eggs

fry up meat in one skillet with salt and pepper and Italian seasoning, Fry veggies and garlic in another large skillet with EVOO, while they cook down whip the ricotta, eggs and cottage cheese with some more EVOO

once meat is done, add it to veggies using slotted spoon to drain extra grease and add the can of tomatoes and half of one of the jars of sauce and cook down a bit more and adjust seasoning

I used 2 8x8 inch pans, sprayed with cooking spray, 1/4 jar of sauce in each on the bottom, layer noodles, meat mix, cheese mix & shredded cheese, noodles, meat, cheese mix & shredded cheese, noodles then half a jar of sauce on top of each and grate fresh Romano on top

Cover with foil and bake at 375 about 45 minutes or until it's bubbling, remove foil and let cheese melt.

if you make one big pan, it will take closer to an hour in the oven.

I'll let you know how it turned out in a few minutes