2 lbs. ground beef
3 (15 1/2 oz.) jars Ragu spaghetti sauce
2 lbs. Ricotta or cottage cheese
1 1/2 lbs. Mozzarella cheese
1 egg, beaten
1 tbsp. parsley flakes
Salt and pepper to taste
1 lb. lasagne noodles, cooked
1 c. grated Parmesan cheese

Brown beef in a large skillet; drain fat. Add Ragu spaghetti sauce. Heat to just boiling. Cut 12 thin slices of Mozzarella for topping. Shred remainder and mix with Ricotta, egg, parsley, salt, and pepper. Ladle 1 cup of meat sauce into the bottom of each baking dish (about 12 x 8 inches). Layer 3 noodles, then about 1 cup of cheese mixture and 1 cup of meat sauce in each pan. Repeat twice. Sprinkle 1/2 Parmesan onto each. Top with Mozzarella slices. Bake 1 pan at 350 degrees for 30 minutes until bubbly. Wrap and freeze the other pan.

To serve, preheat oven to 400 degrees. Heat frozen lasagne 75 minutes. Uncover and heat 15 minutes more. Each pan serves 6.

For frozen lasagne, use freezer - oven-proof baking pan or dish.