Lasagna

1 lb ground beef
1 lb ground pork
1 onion
1 T of minced garlic (either from a jar or fresh minced garlic)
2 cans of spaghetti sauce (or homemade sauce which will be another recipe)
1 box lasagna noodles
4 cups shredded mozzarella cheese
1 package sliced provolone cheese
1 lb ricotta cheese
1 egg
Parsley flakes

Preheat oven to 400.

Boil noodles till almost done (not mushy) and drain very, very well.
Brown meat with chopped onion till meat is done. Add garlic and cook for about one more minute - just enough to warm the garlic up a bit. Pour in the spaghetti sauce. You don't have to use all of it. Add the sauce just till the ratio of meat to sauce looks good to you.

Put the ricotta in a bowl. Add 1 egg and about 1 tablespoon parsley and mix well.

Pour a little bit of the sauce in the bottom of a 9 x 13 pan - not a lot, just enough to make the noodles not stick to the bottom of the pan.

Lay the noodles in the pan, overlapping them a bit. You can put as many as nine (overlapping) on each layer. It's up to you to decide how noodly you want it. Take about half the ricotta, and plop it in blobs on top of the noodles, then gently spread it out to cover the noodles. Next pour about half the sauce on top of the ricotta. Lay five slices of provolone on top of that, then sprinkle with 2 cups of mozzarella.

Then do the same thing again, making another layer. Put in the oven and bake till the top is golden brown and bubbly (about 45 minutes or so). You might want to set your pan on a cookie sheet because sometimes it will bubble over and make a mess of your oven

Take it out of the oven and let it sit for 15 minutes before you cut it.