Lasagna

Ingredients

• 1 lb. ground beef or Italian sausage (without casings)
• 2 25.5 oz. jars Francesco Rinaldi Traditional Pasta Sauce (set aside 1 c. for bottom of dish)
• 16 pieces Barilla lasagna noodles
• 4 c. (2 lbs.) ricotta cheese
• 4 c. (16 oz.) shredded mozzarella cheese (set aside 1 c. for topping)
• 1/2 c. grated parmesan cheese (set aside 1/4 c. for topping)
• 4 eggs
• 1 tbsp. chopped parsley
• 1 tsp. salt
• 1/4 tsp. pepper
• non-stick cooking spray

Step by step

• Preheat oven to 375° F.
• Brown meat in saucepan.
• Drain fat.
• Add sauce (reserving 1 c.) to the meat.
• Simmer for 10 minutes.
• Combine ricotta cheese, 3 c. shredded mozzarella cheese, 1/4 c. parmesan cheese, eggs, parsley, salt and pepper for filling.
• Coat the bottom and sides of a 13" x 9" x 3" glass baking dish with non-stick cooking spray.
• Pour the remaining 1 c. of sauce into the bottom of the pan.
• Arrange 4 pieces of lasagna over the sauce.
• Spread 1/3 of the cheese filling over the lasagna.
• Cover with 1 c. of meat sauce.
• Repeat layers of lasagna, cheese and meat sauce twice more.
• Top with a layer of lasagna and remaining meat sauce.
• Sprinkle with remaining Parmesan and mozzarella.
• Cover with aluminum foil.
• Bake for 50-60 minutes or until hot and bubbly.
• Remove foil and bake an additional 10 minutes or until cheeses on top are melted and lightly browned.
• Let stand 15 minutes.
• Serve.