Paul Coumoulos, Owner of Paul's Chicago Pizza and General Manager, Jim Gibbs prepare meat lasagna in the Chef's Kitchen.

Paul has some tips for layering lasagna. He is very particular about the corners. Fill ingredients in the corners first, then work your way to the center.

Another tip, alternate the direction you layer the noodles. The first layer should be laid lengthwise, the center layer, widthwise and the last layer, lengthwise.

INGREDIENTS:
30 lasagna noodles
21/2 lbs ground beef
1 lb Italian sausage
1 1/2 ricotta
1 1/2 lbs mozzarella
1/2 lb provolone
1 cup Parmesan
2 tbsp salt
2 tsp granulated onion
2tsp black pepper
48 oz your favorite traditional sauce

INSTRUCTIONS:
Cook lasagna noodles al dente about 9 min Season your ground beef. Cook ground beef and sausage separately, then chop and blend together

BUILDING YOUR LASAGNA
Coat the bottom of pan with a couple ladles of sauce Layer noodles length-wise in pan, making sure to get in corners and overlap each other.

Spread a thin coat of sauce over noodles Dust with parmesan cheese. Put half the meat mixture and spread evenly, making sure to fill the corners.

Put 1/3 the mozzarella and provolone. Layer noodles width-wise across the pan. Repeat the same order as first layer, starting with: sauce, parmesan, meat, cheese.

The last layer of noodles goes length-wise in the pan.

Cover with Saran Wrap, then foil. Bake 45 min covered at 350 degrees. Uncover and bake 10-15 minutes, until brown.

Let sit 10 minutes.