| | Directions |
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.
- Meanwhile, cook and stir ground beef in a large skillet over medium-high heat until beef is browned; drain, then stir in sauce. Set aside.
- Combine 2 cups of mozzarella cheese, 1/2 cup Parmesan cheese, 1 container of ricotta cheese, and 2 eggs in a separate bowl.
- Pour about 1/2 cup of the sauce mixture in the bottom of a glass pan and cover with a layer of noodles.
- Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese.
- Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of cheddar cheese. Cook on 350 degrees F. for 25-35 minutes.
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Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 10
|  | | Ingredients | | - | | 16 ounces lasagna noodles |
| - | | 1 pound lean ground beef |
| - | | 1 1/2 jars spaghetti sauce - 20 oz. |
| - | | 2 cups shredded mozzarella cheese |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 1 package Ricotta cheese (8 ounce pkg) |
| - | | 2 eggs (optional) |
| - | | 2 cups shredded cheddar cheese* |
| - | | *If not ready to commit to all cheddar, you can also do 1 cup mozzarella and 1 cup cheddar |
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