Lasanga

Ingredients:

9 lasagna noodles
1lb ground beef
1 and 1/2 pints Spaghetti Sauce
1 (15oz) container ricotta cheese
1/3 c grated Parmesan cheese
1lb grated mozzarella cheese- separate 1/2c
2 beaten eggs


Directions:

Bring a large pot of water to a boil and add the lasagna noodles cook them until al dente (8-10 minutes)

Brown ground beef over medium heat and drain off fat. Add spaghetti sauce to that. If you don't have my fabulous home made spaghetti sauce you can use any bottled spaghetti sauce or you can use

• 1 (16 ounce) can sliced mushrooms, drained
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 4 (15 ounce) cans tomato sauce
• salt and pepper to taste

Meanwhile mix together beaten eggs, ricotta (or substitute for cottage cheese whichever your budget allows), Parmesan cheese, and mozzarella cheese.

Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/2 of the ricotta cheese mixture over the noodles. Then ladle about 1/2 of the meat sauce over the ricotta cheese. Repeat layering once more. Top with the last 3 noodles and enough meat sauce to keep from drying out. Sprinkle on the remaining 1/2 c of mozzarella cheese.

Bake in a preheated oven (350 degrees F) for 90 minutes and let sit for 10 minutes before serving.

Oh this can be prepared before hand and frozen (good for 30 days frozen).