Lasagna Supper

Who doesn't like lasagna?  This is a staple in the Walters' home especially when everyone is home.  It is easy and feeds a crowd.  Plus, if there are leftovers, it's even better the next day!  Serve with a big salad and some toasty Italian-garlic bread for a crowd-pleaser.

Ingredients:
1.5 lb lean ground beef 
2 - 24 oz jars of pasta sauce (I love Rao's)
1 package oven ready lasagna noodles (using oven ready saves so much time)
15 oz  container Ricotta cheese (whole milk or low fat)

1 egg
16 oz bag shredded mozzarella
Garlic powder, oregano, basil, or Italian seasoning, salt, and pepper

1/2 cup Grated Parmesan

Preparation:

• Preheat over to 375.
• Brown beef and drain off the grease.  
• Add both jars of pasta sauce to meat mixture, season generously with seasonings above, and simmer for 15 minutes.
• In a separate bowl, mix the whole container of ricotta with the egg, 1/2 cup parmesan cheese, and season with seasonings above.

Time to assemble the lasagna.....

• In a lasagna pan or a 9x13 baking dish, add enough of the meat sauce to lightly cover bottom of the pan.
• Add 3 lasagna noodles on top with a little space between because they expand a little as they cook.
• Spread a generous scoop of ricotta mixture along each of the noodles to coat them and use a spoon to spread it out.
• Top ricotta spread with some shredded mozzarella.
• Spoon and spread a generous amount of meat sauce over the mozzarella making sure that the lasagna noodles are covered as well. 
• Repeat 3 more times.

**On the last layer, top sauce with more mozzarella and cover with foil.  (Hint:  spray foil with cooking spray so it won't stick to the cheese)

• Bake for 35-40 minutes then take off the foil, top with mozzarella one last time and finish baking 5-10 more minutes to melt top coat of cheese.  
• Remove from oven and let it cool for about 15 minutes so that it is easier to cut into squares.