2 lbs. ground beef
3 (15 oz.) jars Ragu spaghetti sauce
2 lbs. Ricotta cheese
1 1/2 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 meat in skillet and drain fat. Add Ragu sauce and heat to just boiling. Cut 12 thin slices of Mozzarella cheese for topping and shred the remaining of cheese with the Ricotta, egg, and parsley. Add salt and pepper. Ladle 1 cup of meat sauce into bottom of (2) 12 x 8 inch baking dish. Layer 3 noodles and about 1 cup of meat sauce in each pan. Repeat twice. Sprinkle 1/2 of Parmesan onto each. Top with Mozzarella slices. Bake at 350 degrees for 30 minutes or until bubbly.

If you do not want to use both, freeze the other before cooking. Wrap also. Bake at 400 degrees for 75 minutes. Uncover and heat for 15 minutes more. Use freezer-ovenproof pan or dish.