1 lb ground beef
1 (26 oz) jar Hy-Vee spaghetti sauce
1 (16 oz) package lasagna, uncooked
2 (15 oz each) containers ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 large eggs
1 tbsp chopped fresh parsley
slalt and pepper
Preheat oven to 350 degrees.
In a large skillet, brown meat over medium heat; drain. Return meat to pan and add spaghetti sauce. Simmer 10 minutes.
Meanwhile, cook pasta according to package directions. Drain.
In a large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs and parsley; season with salt and pepper.
Spread about 1/2 cup of the meat mixture on the bottom of a 9-by-13-inch greased baking dish. Arrange 4 pasta pieces lengthwise over the sauce. Spread one-third of the cheese mixture over pasta. Top with about 1 cup of meat mixture. Repeat twice, beginning and ending with pasta. Top with remaining meat sauce and sprinkle with remaining mozzarella cheese.
Cover with foil and bake 45 minutes or until hot and bubbly. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before cutting.
Meanwhile, cook pasta according to package directions. Drain.
In a large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs and parsley; season with salt and pepper.
Spread about 1/2 cup of the meat mixture on the bottom of a 9-by-13-inch greased baking dish. Arrange 4 pasta pieces lengthwise over the sauce. Spread one-third of the cheese mixture over pasta. Top with about 1 cup of meat mixture. Repeat twice, beginning and ending with pasta. Top with remaining meat sauce and sprinkle with remaining mozzarella cheese.
Cover with foil and bake 45 minutes or until hot and bubbly. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before cutting.
