1 recipe Irish Spaghetti Sauce
1 lb. lean ground beef
2 garlic cloves
1/2 tsp. salt
1 tsp. thyme
2 (15 oz.) pkgs. part skim Ricotta cheese
1 egg
1 tbsp. parsley flakes
2 tsp. oregano
1/4 tsp. nutmeg
1 tsp. sugar
1 lb. sliced part skim Mozzarella cheese
1/2 c. grated Parmesan cheese
Olive oil or light vegetable oil
1 lb. pkg. lasagna

EQUIPMENT:

Lg. skillet
Lg. mixing bowl
Lg. baking pan or turkey roaster
Aluminum foil

Start cooking the lasagna noodles in a large pan with plenty of water according to package instructions. A dollop of oil in the water will keep the noodles from sticking. I use the lid from my turkey roaster for this. Mince the 2 garlic cloves and then saute them in a pan with the ground beef. Pour off the fat. Mix the ground beef, sauce, salt, and thyme. Set to one side. Mix the Riccotta cheese, egg, parsley, nutmeg, and salt. Drain the lasagna noodles.

Spread a dollop of oil on the bottom of your baking pan and then spread about a cup of sauce over it. Neatly arrange the bottom layer of noodles, then spread about a third of the Riccotta cheese on top, a layer of Mozzarella cheese, and about 2 cups of sauce. Keep going this way until you run out of noodles. Top off the final layer with sauce and the Parmesan cheese. Cover the pan with the aluminum foil and bake at 375 degrees for 30 minutes. Take the foil off and continue baking until it is nicely browned on top, 5 to 15 minutes. Remove from the oven and let stand about 10 minutes before cutting.