Five Pound Clean Lasagna

Mmmmmm....lasagna...or Garfield's favorite as my brother called it when we were little.  :)  I don't mean to brag, but I'm going to do it anyway.  My grandpa says I make the best lasagna on the planet!  Okay, bragging done.  :)  As you read the ingredients, you may be wondering why I grate my own cheese.  Is it a pain in the butt? Kind of.  But it tastes so much better, and you aren't getting all the junk they add to shredded cheese to keep it from caking.  Trust me, it's worth the 5 minutes of extra work.  Cheese isn't completely clean, but who can really live without it?  Not me.  And if you're wondering why I call it 5 pound lasagna, it isn't because it will make you gain 5 pounds.  It's because all of the ingredients added together equal 5 pounds.  :D

Ingredients

1 pound fresh ground pork, no seasonings
1 pound fresh ground beef
Italian seasoning to taste
9 whole-wheat lasagna noodles (I use Ronzoni Healthy Harvest...you can get them at Walmart.)
1 quart of Yummy Clean Marinara Sauce (http://cleaneatingsmallerbutt.blogspot.com/p/yummy-clean-marinara-sauce.html_)
3 cups freshly grated mozzarella cheese

Preheat oven to 350 degrees.

Brown and crumble beef and pork together.  Add Italian seasoning (about as much salt or pepper you would add to a dish.  You just need a little bit for flavor) while the meat is cooking.  When meat is completely cooked, add all but one cup of the sauce.  Set the one cup of sauce aside.

While the meat is cooking, fill a large pot with water and bring to a boil.  Once water starts to boil, add noodles.  Follow directions on box for cook times.  Drain noodles when done and rinse in cold water.

In a 9x13 pan (I always use glass), add 1/3 of meat to bottom of pan.

Lay 3 cooked noodles on top.

Cover with 1/3 of cheese.

Do another layer of meat, noodles,cheese.

 For the last layer, use the last 1/3 of the meat, 3 noodles, then the 1 cup of sauce you set aside followed by the last of the cheese.  Bake for 45 minutes or until cheese is getting bubbly around the edges.