Prep time: 15-20 minutes

Cook time: 60-65 minutes

Materials:

• 2 lbs. lean ground meat (I used pork &chicken)
• 2 packages oven ready lasagna
• 2 onions chopped
• 1 package white mushrooms
• 6 garlic cloves diced
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 cups shredded mozzarella
• 1/2 tbsp. dried marjoram
• 1/2 tbsp. herbes de provance
• 1 tbsp. paprika (separated)
• 2 tbsp. tomato paste
• 1 cup tomato sauce
• Salt/ pepper taste
• Vegetable oil

Process:

1. Preheat the oven to 375 degrees F.
2. Add the ground meat to a medium sized mixing bowl and season with marjoram, herbes de provance, 1/2 tbsp. of paprika, salt and pepper. Mix well and set aside.
3. In a skillet with high sides add in the vegetable oil and onion. Season with some salt and keeping the heat on medium/ high cook 3-4 minutes or until the onion is golden brown.
4. Add in the garlic and cook for about 60 seconds before adding in your mushrooms.
5. Cook the mushrooms 4-5 minutes until they are fully cooked through and any water that has rendered from the mushrooms evaporates.
6. Add in the ground seasoned meat.
7. Cook stirring often and breaking the meat up for 4-5 minutes or until the meat is fully cooked through.
8. Add in the tomato sauce and cook stirring often for 3-4 minutes.
9. In a large casserole dish brush some oil over the bottom and sides.
10. Add some warm water into a dish with high sides and dunk the lasagna noodle into the water before placing into your greased pan.
11. Top the noodles with the cooked meat mixture and then some cheese.
12. Continue doing this until your are out of everything and making sure the top layer is noodles and cheese. Set the lasagna aside and make the sauce.
13. In a large mixing cup add in the milk, heavy cream and paprika. Mix well.
14. Pour the mixture over the top of the lasagna. Cover the lasagna with some aluminum foil and bake 50-55 minutes.
15. Remove the aluminum foil 15 minutes before removing the lasagna from the oven.
16. Let the lasagna rest for 15-20 minutes before enjoying.