1 lb. ground beef
2 lg, 1 sm. cans Ragu or Prego spaghetti sauce
1 box lasagna noodles
1 can Parmesan cheese
2 bags Mozzarella cheese
2 containers Ricotta cheese (cottage cheese can be used)
3 eggs
Parsley and Romano cheese
Salt, pepper, and garlic to taste

Beat 3 eggs with Ricotta cheese and set aside. Brown the meat and add onions, garlic, salt, pepper and all the sauce, let simmer. Now we're ready to layer. The secret to not pre-cooking the noodles is to make sure to have sauce on both sides of the noodles when layering. Be sure all the noodles are covered!

In a buttered lasagna or 13x9 pan layer:

Small layer of sauce

A layer of noodles

Sauce

Parmesan cheese

A little Romano

Blotch on Ricotta

Sauce

Noodles

Sauce

More Parmesan

Bag of Mozzarella

Blotch remaining Ricotta

Sauce

Final noodles

Mozzarella

Sprinkle parsley flakes on top

Cover the pan with aluminum foil, being careful to push foil up so it does not touch the lasagna - it will stick when baking. Preheat oven to about 350-375 degrees for the first 50 minutes (with lasagna in oven), carefully remove foil for the remaining 20-25 minutes at 325 degrees.

Remove from oven and let cool for 5 minutes before cutting into squares.