Brown garlic, onion, beef, and sausage in olive oil. Add the canned tomatoes, sauce, paste, and spices. Break up the tomatoes with a spoon as they cook. Simmer for 1 hour.
In a separate bowl combine, ricotta, eggs, and parsley.
In a deep lasagna pan start with a light layer of sauce on the bottom of the pan.
Next place your noodles close together.
Then spread about 1/2 of the ricotta mixture.
Top with some of the mozzarella and provolone. What I do is slice them in half and lay each slice close together alternating the provolone and mozzarella.
Then spread half of the meat mixture followed by a sprinkle of Parmesan.
Repeat.
Top with remaining mozzarella and provolone slices.
Cover with foil and bake for 45 mins.
Remove foil and continue baking for 15 mins.
Remove from oven let stand for 15-20 mins before serving.
Notes
Use a few toothpicks to hold the foil up and keep it from sticking to the cheese while the lasagna bakes.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.