3 lb. ground beef
7 1/2 c. basic tomato sauce
8 oz. ricotta cheese
1 lg. egg
1 tbsp. parsley flakes
1 lb. mozzarella cheese, sliced
16 oz. lasagna noodles, uncooked
1 c. water

Brown the ground beef in a large skillet; drain the fat. Combine the ricotta cheese, egg and parsley in a medium bowl; mix thoroughly. Pour 2 1/2 cups of the tomato sauce into a greased 9 x 13 inch baking dish.

Layer 1/3 of the noodles on top of the sauce. Place 1/2 of the ground beef, 1/2 of the ricotta mixture and 1/3 of the mozzarella on top of the noodles. Top with 2 1/2 cups sauce; repeat layers. Layer the last 1/3 of the noodles, top with remaining sauce and mozzarella cheese.

Pour the water around the edge of the pan. Cover the dish with foil. Bake at 350 degrees for 1 hour and 15 minutes. Let stand 10 minutes before serving. Cut into 35 pieces.

Note: This recipe requires a double quantity of the Basic Tomato Sauce.