1 small pkg lasagna
1 lb. lean ground beef
1 lb. Italian sausage
1 yellow onion, diced
2 cloves garlic, finely diced
½ teaspoons each pepper, Mrs. Dash, oregano, tarragon, and basil
1 lb. each ricotta, mozzarella and cheddar cheese, shredded
2 16-oz cans marinara sauce

Prepare lasagna according to package directions. Drain thoroughly. Remove skins from sausage, and chop coarsely. Brown onion and garlic in oil just until tender. Add beef and sausage and brown thoroughly. Drain off excess fat. Add to meat the sauce and seasonings and cook over medium heat, stirring often. DO NOT BOIL.

Apply vegetable oil spray to a 9 x 13-inch baking dish. Spread 1/3 of the meat sauce over the bottom of the pan. Place 4 or 5 strips of lasagna onto sauce. Spread half of the ricotta onto the lasagna, and top with 1/3 each of the shredded cheeses. Repeat the layers. Top with the remaining sauce and shredded cheeses. Cover and bake 30 minutes in a 350° oven. Remove from oven, uncover and return to oven to brown the top slightly.

CANDY'S TIPS:
For a wonderful prepared marinara sauce, try Newman's Marinara Sauce. You can then eliminate the seasonings. For ultimate flavor, prepare a day ahead and store in the refrigerator. Warm in oven the next day when you're ready.

RAY'S TIP: Use cottage cheese in place of ricotta.