Categories: Ground Beef, Lasagna, Main Dish

Ingredients

• 1 lb ground beef
• 4 cups pasta sauce, from a jar (tomato-basil sauce)
• 4 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese
• 2 eggs
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 12 no-boil lasagna noodles

Directions

1. In a large skillet, brown the ground beef, breaking it up with a spoon, about 5 minutes; drain excess fat.

2. Stir in the sauce and simmer over medium heat for 10 minutes.

3. Preheat oven to 350°.

4. In a bowl, mix the ricotta, 1 cup mozarella, ¾ cup Parmesan, eggs, parsley, salt, and pepper.

5. Spoon a layer of sauce over the bottom of a 13×9 inch baking dish.

6. Arrange three noodles crosswise in the pan over the sauce, leaving space around each.

7. Spread 1/3 of the cheese mixture over the noodles; spoon ¼ of the sauce over the cheese.

8. Repeat the layers of noodles, cheese mixture, and sauce to make a total of 4 layers of noodles.

9. Top the final layer of noodles with the remaining sauce, 1 cup mozzarella cheese, and ¼ cup Parmesan.

10. Cover with foil and bake for 40 minutes.

11. Remove foil and bake until lightly browned, about 10 more minutes.

12. Let stand 10 minutes before cutting to serve.

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