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 parsley.
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 before serving.
A classic Italian lasagna layered with ground beef, ricotta, and mozzarella cheese, and baked with a traditional tomato sauce.
This lasagna pan with a strong durable porcelain enameled exterior complements any kitchen décor. Its cast iron contruction provides even heat distribution and retains heat well. The wide cast iron handles provide a comfortable and secure grip. The interior does not alter flavors or absorb odor. Cleanup is easy and it is dishwasher safe. Use this pan not only for lasagna but for casseroles, or for roasting meat, poultry, or vegetables.