Valerie Bertinelli's Mom's Lasagna

Preheat the oven to 375˚F.

Place a large saute pan over medium-high heat and add the beef and sausage, stirring occasionally until it begins to brown, about 2 minutes. Add the onion and cook until softened and the meat is cooked through, 3 to 4 minutes. Stir in tomato paste and toast for 30 seconds, then add sauce and cook until thickened slightly, about 5 minutes. Remove from heat and set aside.

Beat eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup parmesan, oregano, basil, salt and pepper and stir to combine.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles on the bottom and top with a third of the ricotta filling. Spread with another layer of sauce and top with another layer of noodles. Continue with 2 more layers of cheese, sauce and noodles, ending with a top layer of noodles. Spread another thin layer of the remaining sauce, sprinkle the remaining mozzarella and parmesan on top and cover with aluminum foil.

Bake, covered, for 45 minutes, then uncover and bake until the cheese is golden and the lasagna is bubbling, 15 to 20 minutes more. Remove from the oven and let stand 10 to 15 minutes before serving.