• Prepare Maggiano's Little Italy Lasagna Filling according to recipe below. Set aside.

Meats

• Place a large sauté pan over medium heat.
• Add Italian sausage, ground beef and Italian seasoning. Cook until browned. Remove from heat, drain and set aside for assembly.

Assembly

• If using dried pasta sheets, prepare according to package directions. Drain. Set aside.
• Using rubber spatula, spread 1/2 cup marinara sauce on bottom of 8-quart baking pan.
• Lay a sheet (or layer) of pasta over sauce.
• Spread 3 cups of lasagna filling evenly over pasta with spatula.
• Spread 3/4 cup of cooked meat evenly over filling.
• Spread 1/4 cup of marinara sauce evenly over filling.
• Sprinkle 1/4 cup Parmesan cheese on top.
• Place another pasta sheet on top.
• Repeat, creating a total of 6 layers of pasta and 5 layers of filling.
• Spread 1/4 cup of marinara on top.
• This can be done to here in advance. Cover lasagna with 2 layers of plastic wrap and then 2 layers of aluminum foil. Store in the refrigerator, up to a day, until ready to cook.

Cook

• Preheat oven to 350°F.
• Remove aluminum foil and plastic wrap, if using.
• Place lasagna in preheated oven. Bake for about 2 1/2 hours, or until instant read thermometer reads 155°F.
• Remove from oven. Sprinkle grated Provolone over top to melt. Allow lasagna to rest for 15 minutes.
• Cut into portions and serve with additional marinara and grated Parmesan.