Preheat the oven to 350 degrees

Heat the oil in a saute pan, and saute the ground beef and Italian sausage and onions cook until browned. Add seasoning. Drain any excess grease, and set mixture aside.

In mixing bowl, mix ricotta, mozzarella and parmesan cheese, basil,salt,pepper and granulated garlic. Taste and adjust the seasoning. Add eggs and mix well and set aside the mixture.

To assemble the lasagna, spray the 9 x 13 pan with pan spray, place about 10 ounces of tomato sauce in the bottom of the pan, then place 3 noodles.

Spread out all of the meat mixture and about 8 ounces of tomato sauce spread evenly and sprinkle little mozzarella over the layer. It is important to have the sauce and meat mixture go to the edges.

Place 3 more noodles over that layer and evenly spread the ricotta cheese mixture. Place the final 3 noodles on top lightly pressing down and pour the remaining sauce.It is important to have the sauce even and to the edges. I like to lightly tap the pan against the counter to encourage settling.

Top with mozzarella cheese and cover with foil. Bake for 50 minutes at 350 degrees uncover and bake for an addition 10 minutes or until it gets a light browning on the cheese. Remove from oven, let rest for 15 minutes before cutting.

I do not cook the Lasagna noodles they cook with the sauce and help give a firm lasagna. If you want to follow the package directions and add the cooked Lasagna sheets