FORTY YEARS LATER…
1.25 lbs. Ground Beef
1 24-oz. Jar Spaghetti Sauce
2 Cups Ricotta or Cottage Cheese
¾ Cups Parmesan Cheese, divided
1 Egg, beaten
3 TBSP Dried Parsley
1 tsp Dried Oregano
9 Lasagna Noodles
12 oz. Mozzarella Cheese
Preheat oven to 375°.
Brown ground beef and drain. Add spaghetti sauce. Simmer on low heat until lasagna is ready to assemble.
Cook noodles and spread onto parchment paper.
Combine ricotta or cottage cheese, ½ cup parmesan, egg, parsley, and oregano.
Drizzle a greased 9×13″ pan with a bit of the meat sauce. Arrange 3 noodles in the pan, and spread 1/3 of the cheese mixture over the noodles. Top with 1/3 of the meat sauce. Top meat sauce with ¼ of the mozzarella. Repeat layers two more times, adding remaining mozzarella and ¼ cup Parmesan to the top.
Cover dish with foil that has been coated with cooking spray. Bake for 40 minutes or until bubbly. Remove foil and continue to bake for 20 minutes. If lasagna is not yet golden brown, turn on broiler and broil until golden, about 1-2 minutes. Let lasagna rest 20 minutes before serving and enjoy!