Lots and Lots of Meat Lasagna

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• 1 1/2 pound ground chuck
• 1 pound ground Italian sausage
• 1 onion
• 2 cloves garlic, minced
• 2 teaspoons ground oregano
• 1 teaspoon ground basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
• 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 cup Ricotta cheese
• 1 (5 ounce) package grated Parmesan cheese
• 2 tablespoons freshly chopped parsley leaves
• 2 large eggs, lightly beaten
• 9 oven ready lasagna noodles
• 2 (8 ounce) packages shredded mozzarella

1. Preheat oven to 350 degrees. 
2. In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
3. Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
4. In a small bowl, combine ricotta cheese, Parmesan, parsley, and eggs.
5.  Spoon 1/4 of sauce into bottom of a 13x9x2 inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of ricotta cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese. 
6. Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.