Ann's Traditional Lasagna

For the meat sauce: Dice onion, add sausage, hamburger and onion to skillet to brown on medium till onion is translucent - approx 7-10 min. drain liquid oil. return to pan, add italian seasonings, powdered garlic, can of tomato sauce, salt and pepper. simmer 10 min, let rest 30 min, simmer to mix. taste to adjust salt and pepper. For the ricotta layer: beat 3 eggs with parmesan cheese, salt and pepper. fold in ricotta cheese and dried parsley. taste to adjust salt and pepper. For the bechamel sauce: combine butter and 6 T flour in deep skillet on medium-low heat. allow to barely toast, stirring occasionally. add cream and milk. continue heating until barely simmer. I use bamix stick blender to smooth. when thickening, add shredded mozzarella and salt/pepper to taste. allow to cool. Cook lasagna noodles in large pan of salted water with 1 T olive oil added to water. Boil for 10 minutes, stirring occasionally to keep separate. Drain. this recipe makes one full pan: 16" x 12" x 3" deep To assemble: add 1 cup meat sauce to bottom of pan, distribute evenly ... this is to keep noodles from sticking to bottom of pan. Add one layer of noodle. In my pan this is five noodles. Add half of meat sauce. Add five noodles. Add half of ricotta sauce. Add five noodles. Add balance of meat. Add five noodles. Add balance of ricotta. Add five noodles. Add almost all of bechamel sauce. This is top layer and this sauce will simmer down into the other layers, making it nice and saucy when it is hot. Add top layer of noodles, top with remaining bechamel sauce and cover with cheese. I use mozzarella if I have more, or four-cheese pizza mix, or ?? whatever grated cheese is handy. Cook in 375 oven with a lid on (I use upside down cookie sheet) for 30 minutes. Remove lid and cook for another 10 minutes. Remove from oven and allow to sit for 10 minutes to rest. Make sure when you cut to serve you go all the way down through the layers. I cut with a knife first in a cross hatch, then cut each piece with my serving spatula before trying to pull it out. This makes a beautiful standing layer. If you don''t cut it right, the pieces slide all over the place. It is delicious fresh, better the second day, freezes into individual portions or group portions. I''ve kept it frozen for six months and cooked it again and it is delicious. It hasn''t lasted longer than six months. Enjoy!