10-oz. pkg. lasagna noodles, uncooked 1/2 lb. ground beef 1/2 lb. ground Italian pork sausage 1 onion, diced 1 clove garlic, minced 14-1/2 oz. can Italian-seasoned stewed tomatoes 2 6-oz. cans tomato paste 2 T. Italian seasoning 3 c. ricotta cheese 1/2 c. grated Parmesan cheese 2 eggs, beaten 2 T. dried parsley salt and pepper to taste 16-oz. pkg. shredded mozzarella cheese, divided Cook noodles according to package directions; drain. Meanwhile, in a skillet over medium heat, brown beef, sausage and onion; drain. Add garlic, undrained tomatoes, tomato paste and Italian seasoning; simmer for about 10 minutes. In a large bowl, blend together ricotta and Parmesan cheeses, eggs and seasonings. Spread 1/2 cup of beef mixture in a lightly greased deep 13"x9" baking pan. Layer as follows: 1/3 each of noodles, cheese mixture, beef mixture and mozzarella cheese. Repeat layers, ending with mozzarella. Cover with aluminum foil. Bake at 350 degrees for 45 minutes to one hour, until hot and bubbly. Let stand for 10 minutes before slicing. Serves 6 to 8.