Our favorite lasagna recipe!
1 box of lasagna (I like Barilla)
2 jars of spaghetti sauce (we use Prego tomato basil)
1 pound of bulk Italian sausage or ground beef, cooked and drained
1 15 oz. container of ricotta cheese
4 c. mozzarella, shredded
1/2 c. parmesan cheese, grated
2 eggs, lightly beaten
Preheat oven to 375 F. Cook lasagna noodles according to package instructions, drain and separate. Combine cooked meat and 1 1/2 jars of sauce in a large saucepan. Combine eggs, ricotta, 3 1/2 c. mozzarella and parmesan cheese in large bowl. Spray a 13x9 baking dish with cooking spray. Spread 3/4 c. sauce over the bottom of the baking dish. Place 5 lasagna noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce. Repeat layers. Cover last layer with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.