Step 1

Heat olive oil in a large saucepan over medium heat; add onion and cook until softened.

Step 2

Add the beef and sausage and cook until browned. Add the garlic and cook another minute.

Step 3

Add the Italian seasoning, basil, salt, pepper, Cajun seasoning, bay leaf and tomato paste; cook and stir for about 2 minutes.

Step 4

Use kitchen shears to cut up the tomatoes in the can; add the tomatoes, with their juices, tomato sauce, water, sugar and red pepper flakes, if using. Bring to a boil, reduce and simmer, uncovered for about 1 hour or until sauce is thickened and reduced, stirring occasionally. Remove bay leaf and set aside 1/2 cup of the meat sauce.

Step 5

Meanwhile, prepare lasagna noodles according to package directions, drain carefully and set aside.

Step 6

Preheat oven to 350 degrees F. Mix the ricotta or cottage cheese with the eggs and Cajun seasoning, if using. Set aside 1/2 pound of the Mozzarella cheese.

Step 7

Spread the olive oil on the bottom of a deep oblong baking dish or lasagna pan and prepare the layers with 1/4 of the ingredients, lasagna noodles, meat sauce, cheese mixture and Mozzarella. Repeat for three more layers.

Step 8

Cover with aluminum foil that has been sprayed on underside, with non-stick spray or brushed with oil to prevent cheese from sticking.

Step 9

Place on a foil lined, rimmed baking sheet, for boil over insurance, and bake covered at 350 degrees F for about 40 minutes or until hot and bubbly.

Step 10

Remove, uncover, spoon on reserved meat sauce and sprinkle the last 1/2 pound of mozzarella on top, then the Parmesan, and sprinkle lightly with Italian seasoning, if desired.

Step 11

Return to the oven for about 8 to 10 minutes, or until the cheese has melted. Remove and let stand for 15 minutes before slicing.

Step 12

Serve with hot garlic bread and a mixed garden salad.