| 1 lb. lasagna noodles | 1 1/2 lbs. ground beef |
| 2 cups part-skim ricotta cheese | 2.5 cups grated mozzarella |
| 1/2 cup grated parmesan | 2 jars Ragu Robusto With Meat spaghetti sauce |
| 1 Tbs garlic powder | oregano, basil, salt and pepper to taste |
Preheat the oven to 375 degrees.
Cook and drain the lasagna noodles. Rinse with cold water to stop the cooking and make them easier to handle.
Brown the beef and drain it.
Stir the beef into the spaghetti sauce. Add garlic powder, oregano, and basil. Add salt and pepper if desired.
Put a thin layer of the meat sauce in the bottom of a large pan, 9x13
or bigger. Put a layer of noodles on the sauce (this should take
4-5 noodles).
Put a layer of about half the ricotta on the noodles (it will be hard
to spread, so just use little gobs evenly distributed). Then more
sauce and more noodles. The rest of the ricotta, more sauce, then
about a cup of the mozzarella. More noodles, more sauce, then the
rest of the mozzarella.
Finish with a good layer of Parmesan sprinkled on top.
Bake about an hour, at 375 F.
Maybe add sliced or chopped mushrooms next time.
Takes about an hour to prepare, and another hour to bake.