Sauce:

1 lb. ground beef or 1/2 lb. each of ground beef and ground Italian sausage
1 jar pasta sauce (I like Ragu Chunky Roasted Garlic, it gives this dish amazing flavor)
1 tbsp. minced garlic
Dash of each: salt, pepper, oregano or Italian seasoning, onion powder

Cheese Mixture:

15 or 16 oz. tub ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Additional Ingredients:

16 oz. package shredded Italian-style blend cheese (or mozzarella)
Lasagna Noodles (I prefer Barilla)

Boil Lasagna noodles per directions on package, drain and cool slightly (I find it easier to lay them flat on a baking sheet sprayed with cooking spray, to prevent sticking and tearing).

Brown meat with minced garlic and seasonings. Add pasta sauce and mix well.

Mix ricotta, egg, grated Parmesan and salt/pepper in a medium mixing bowl. Spread a couple spoonfuls of sauce on bottom of your Lasagna pan. Start with a layer of noodles, then spread ricotta mixture over noodles, add a layer of sauce, and finish with shredded cheeses. Repeat for next layers (I usually get 3-4 layers).

Cover with foil that has been sprayed with cooking spray to prevent cheese from sticking. Bake at 350°F for 1 hour. Remove foil and return to the oven for an additional 15 minutes.

Submitted by: Crystal Tuttle