Meat Lasagna

Ingredients 

1 box oven-ready lasagna noodles, I usually use Cremette

1 lb ground beef, browned

2  28 oz jars pasta sauce

1 15 oz ricotta cheese

2 eggs

1/2 c parmesan

4 c shredded mozzarella, divided

1/2 t garlic powder

2 T parsley

Instructions

1. Preheat oven to 400.

2. In a bowl combine ricotta, eggs, parmesan, garlic powder, parsley and 2c mozzarella.

3. Spread about 1 c of sauce in bottom of pan and place 3 sheets of lasagna side by side.

4. Spread 1/3 of ricotta mixture over noodles and top with 1/3 meat, sprinkle top with mozzarella and about 1 c sauce.  Top with 3 more pasta sheets.  Repeat for 2 more layers or 3 if you have enough.

5. After the final layer of pasta add remaining sauce over top and sprinkle with remaining mozzarella.

6. Cover with foil and bake 35 min.  Remove foil and bake uncovered 5-10 min.  Let rest 5 min before serving.

Makes (1) 9X13 pan, usually cut into 12 or 16 pieces.

Notes:

-       Can easily be made ahead of time and kept in fridge or frozen, baking times for refrigerated lasagna (or frozen and thawed) is 45-60 min and frozen lasagna for 1 hour 35 min. These times can very based on your oven.