Lasagna

                                                        Happy Mother's Day!

Never knew Baked Lasagna was such a heavy dish, but it worked out nicely today.
Now, all that is left to do is to portion it out and freeze! Also, next time I make a Lasagna, it will not be the same ... 50% of the ingredients will all be different.
Wine choice: try a light red, which will present an excellent contrast.

                                                     EASY LASAGNA BAKE
1 pack Oven Ready Lasagna (12ozs.)
1 # 100 % grass-fed beef
8 ozs. Italian sausages, remove casings
1 onion, peeled, chopped
4 cloves garlic, peeled, smashed
1 T Olive Oil
2 T homemade sofrito
32 ozs. homemade marinara sauce or  32 ozs. store-bought pasta sauce
16 ozs. Nonfat, Plain Greek Yogurt
15 ozs Ricotta Cheese
6 ozs. Sour Cream
12 0zs. mozzarella and swiss cheese, blended, divided
Salt and pepper to taste
2 eggs

Preheat oven to 350 degrees. I used a half hotel pan, it is slightly bigger than the stores' 9x13 aluminum pan
Saute onions in olive oil till soft and fragrant
Add ground beef and sausage, continue to cook till lightly brown
In the meantime, in a large bowl, mix Yogurt, Ricotta cheese, 8 ozs. cheese blend, and  Sour Cream. add salt and pepper to taste, set aside.
Add sofrito and marinara sauce to the beef  and cook 5 minutes, remove from heat

                                               Assemble Lasagna
Spray pan with nonstick spray.
Cover the bottom with a Scant amount of sauce mixture.
Lay 4 pieces of pasta over sauce.
Spread 1/3 cheese sauce over pasta
Lay 4 sheets pasta
Spread 1/2 meat mixture
Lay 4 sheets pasta
Spread cheese sauce
Lay 4 sheets pasta
Rest of the meat mixture
Sprinkle with blended cheese
Cover with aluminum foil
Bake 50 minutes. remove foil and bake another 10 minutes
Let rest 8 minutes before cutting