16 dry lasagna noodles
1 pound ground beef
2 pounds ricotta cheese
8 ounces mozzarella cheese, grated
1/2 cup plus 2 tablespoons Parmesan cheese, grated
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees F.
Cook lasagna in salted boiling water for 10 minutes. Drain and rinse.
In a large skillet, break up the ground beef with a fork and sauté until no pink
remains. Drain the fat from the meat. Add the meat into a large saucepan
with the tomato sauce. Simmer the sauce 15 to 20 minutes.
In a large bowl, combine the ricotta, mozzarella, 1/2 cup Parmesan, eggs, and
In a 13 x 9-inch baking dish, spread 1/2 cup of the meat sauce. Place 4
lasagna noodles lengthwise over the sauce, overlapping the edges. Spread
one-third of the ricotta mixture over the noodles, cover with one-fourth sauce.
Repeat layers 2 more times ending with a layer of noodles. Spread remaining
sauce on top and sprinkle with 2 tablespoons Parmesan cheese. Cover with
foil and bake for 30 minutes or until hot and bubbly. Remove the foil and bake
an additional 10 minutes. Remove from the oven and let stand 10 minutes