1 lb. ground beef, low fat
1 qt. Prego spaghetti sauce
6 pieces lasagna (8 oz.)
3 c. ricotta cheese (2 lb.)
1/2 c. grated Parmesan cheese
2 tbsp. parsley flakes
2 beaten eggs
1 tsp. salt
1/2 tsp. pepper
1 lb. mozzarella cheese, sliced very thin

Brown meat slowly, drain off fat. Add sauce. Simmer uncovered, stirring occasionally. Cook noodles in large amount boiling slated water until tender; drain; rinse.

Combine remaining ingredients, except mozzarella cheese. Place half the noodles in 13 x 9 x 2 inch baking dish; spread with half ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375 degrees about 30 minutes. Let stand 10 minutes before cutting in squares, filling will set slightly. Makes 12 servings. Or assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven.