1 lb ground beef
2 jars spaghetti sauce
1 package uncooked lasagna
4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzerella cheese
1/4 cups grated parmesan cheese
1 tbsp chopped fresh parsley
1 tsp salt
1/4 tsp ground black pepper
1. Brown meat in a 3 qt saucepan; drain. Add sauce and simmer 10 minutes
2. Cook pasta according to package.
3. Combine cheeses, eggs, parsley, salt and pepper. Pour about 1/2 cup meat sauce on bottom of 13x9 inch baking pan arrange 4 pieces of pasta lengthwise over sauce, overlapping the edges. Spread 1/3 cheese mixture over pasta and cover with about 1 cup meat sauce. Repeat layers of pasta, cheese, and meat sauce twice. Top with a layer of pasta and remaining meat sauce; sprinkle with additional parmesean cheese, if desired
4. Cover with aluminum foil. Bake at 350F about 30 minutes or until hot & bubbly. Remove foil and bake about 10 minutes longer or until lightly browned. Allow to stand 10 minutes before cutting for easier handling.