- Pour the plum tomatoes into a large bowl and crush them with your hands until smooth. Set aside. In a large saucepan over medium heat, cook the onions in olive oil until translucent. Add tomato purée and cook for two to three minutes more. Stir in tomatoes with the juices. Reduce heat and simmer for 15 to 20 minutes until sauce reduces and starts bubbling. Add salt and pepper to taste. Remove from heat. Reserve 1 1/2 cups of sauce.
- Mix ground beef and ground pork thoroughly, until well blended. Use a large pan to sauté the garlic and onions in olive oil over medium heat until onion is translucent. Add the ground beef and ground pork and continue to cook, stirring constantly until the meat is browned. Drain off the excess fat. Return meat to the stove. Add the tomato sauce and stir until well combined. Simmer for 10 to 15 minutes.
- In a separate mixing bowl, mix Salerno Ricotta Cheese, one cup of grated Black River Parmesan Cheese, two lightly beaten eggs, and salt, pepper, and parsley. Mix until eggs are completely incorporated. Reserve both mixtures for lasagna assembly. Bring a large pot of water to a boil and cook the lasagna noodles according to the package instructions. When cooked, remove lasagna noodles from the water and set aside. Spread out on a clean cloth.
- Pre-heat the oven to 350ºF. Start the assembly of the lasagna by spreading a layer of tomato sauce on the bottom of an 8 by 10 inch baking dish. The sauce keeps the pasta from sticking to the dish. Sprinkle a little bit of Black River Parmesan Cheese over the sauce. Place a layer of pasta on top of the sauce. Spread half of the meat mixture evenly over the pasta, and layer half of the ricotta mixture and half of the Black River Mozzarella Cheese. Repeat the layering, finishing with a layer of pasta. Press down on the layers to remove any air pockets. Pour the remaining sauce over the top sheet, and then sprinkle with the remaining Black River Parmesan and Black River Mozzarella. Cover the dish with aluminum foil, spraying the inner side with cooking spray to prevent sticking. Bake covered for one hour. Remove from the oven and let stand about 15 minutes before serving. Garnish with fresh parsley.