Lasagna

This is the easiest lasagna recipe I've found, and it always comes out perfect. I believe it's origin is actually from Ragu, though a few changes have been made along the way. The recipe can also be stretched by doubling the sauce (and meat) and noodles, and using two pans. It also freezes well.

Ingredients

• 2 lbs. ground beef
• 1 32-oz. container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 2 jars (1 lb., 10 oz. each) hearty tomato sauce (I use Ragu Robusto)
• 12 uncooked lasagna noodles

Instructions

Preheat oven to 375 degrees. Brown meat, draining fat, and cook in sauce 10-15 minutes. In a large bowl, combine ricotta with 1 cup mozzarella, 1/4 cup Parmesan, and eggs.

In a 13"x9" baking dish, spread about 1 cup of sauce. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of Ricotta mixture. Repeat, and top with 4 noodles and remaining sauce.

Cover with foil and bake for 1 hour. Remove foil, cover with remaining cheeses, and bake uncovered for an additional 10 minutes.