Lasagna: The Easy Way

Lasagna doesn't have to be super complicated; it can be made, mostly, with ingredients you already have in the house. I happened to have leftover raw sausage meat and decided to toss it in - the flavour was awesome!

Ingredients
approx. 1/2 pound ground beef
approx. 1/2 pound ground sausage (I used the kind that comes in a tube used for stuffing)
2 cloves garlic, minced
1 can whole or diced tomatoes, salt-free
1 can tomato paste
1 tbsp + 1 tsp dried parsley, divided
1 tbsp dried basil
3 tbsp milk, divided (I used almond milk)
couple of dashes salt
2-inch by 2-inch block of feta cheese, crumbled
about 1/2 pound sliced mozarella or marble cheese (your choice, but something mild)
1/3 cup parmesan cheese
lasagna noodles

Directions
In a large skillet, combine beef, sausage, and garlic. Cook over medium-high heat until browned. Drain about half the fat (or more if you're all health-nutty, but I'd suggest no more than half since so much flavour comes from the pork fat). Add tomatoes, tomato paste, 1 tbsp parsley, 1 tbsp basil, and a dash of salt. Simmer for about 45 minutes.

Meanwhile, arrange uncooked lasagna shells into the bottom of an 8x8 or 9x9-inch baking pan, overlapping the edges. (This will involve breaking the pasta to the size of the pan.) Top pasta with 1 layer of sliced cheese, then sprinkle with 1/2 the Parmesan cheese, half the feta cheese, half of the milk, and a 1/2 tsp of parsley.

Preheat oven to 375 F.

When the tomato sauce is ready, spoon a little less than half over the noodles and cheese in the baking pan. Repeat, ending with the tomato meat sauce. Cover top layer with a third layer of noodles and top with the remaining sauce. Sprinkle generously with extra Parmesan cheese.

Bake at 375 F. for 20 minutes, then reduce heat to 325 F. and bake for an additional 15-20 minutes or until you can easily pierce pasta with a knife. OR you could freeze it for another time OR refrigerate for up to 3 days.