recipe

MEATY LASAGNA
This recipe is a favorite of Sara's in-laws

1/2 lb. Lasagna Noodles

2-3 lb. Ground beef

1 16 oz. bag Parmesan cheese

2 16 oz. bags Shredded mozzarella\provalone (bought together or separately)

16 oz Ricotta Cheese

2 jars Ragu or Barilla sauce, or any flavor

1 egg

Cook the noodles per the instructions on the box. (A 9x13 pan uses about three noodles across and either two or three layers depending on how thickly you put in the ground beef and sauce mixture. For two layers, cook 7-8 noodles. If you are going to make a 'veggie' lasagna, you'll need more than 1/2 pound.)

Mix the Ricotta and egg together in a bowl.

Brown the ground beef taking out the fat\juice as it forms. Add the Ragu or Barilla sauce and let it cook 5-10 minutes.

Layer 1: Put just a coating of the meat and Ragu sauce mixture on the bottom of a 9x13 pan. Mix in some of the ricotta and egg mixture.
Layer 2: Sprinkle in some of the mozzarella\provalone mixed cheeses and the parmesan.
Layer 3: Put in a layer of 3 cooked lasagna noodles.
Layer 4: Put just a layer of the meat and Ragu sauce mixture. Mix in some of the ricotta and egg mixture.

Layer 5: Sprinkle in some of the mozzarella\provalone mixed cheese and the parmesan.

Layer 6: Noodles. Repeat until the pan is full, 2 or 3 layers.

Cover with aluminum foil and bake it at 350 degrees for 1 hour, removing cover for the last 15 minutes to brown the top.

Let set for at least 20 minutes before serving.