1 box (8 oz.) uncooked lasagna
1 lb. lean ground beef
2 tsp. Italian seasoning
Minced garlic, pepper to taste
2 jars (30 oz. each) spaghetti sauce (I use Prego Traditional, but any style is good)
12 oz. ricotta cheese
12 oz. mozzarella cheese (grated)
12 oz. parmesan cheese (grated, not powdered)
1/2 C. chopped parsley
Pre-heat oven to 350ºF
Prepare lasagna according to package directions.
While lasagna is cooking, sautee ground beef, garlic, pepper, and Italian seasoning in a small frying pan.
Drain, remove from heat, and add all but 1/2 C. of the spaghetti sauce to the ground beef and mix well.
In a medium mixing bowl, combine ricotta, mozzarela, and all but a few sprigs of parsley.
Spread the remaining spaghetti sauce evenly in the bottom of an 8X13" baking dish.
Lay 3 strips of lasagna across the bottom of the pan (you may need to trim the ends to fit in the pan).
Pour 1/3 of the sauce mixture over the lasagna, and cover with 1/3 of the cheese mixture, spreading as evenly as possible. Sprinkle with 1/3 of the parmesan.
Repeat layering two more times, pressing each layer gently to retain flat surface.
Bake at 350ºF for approx. 50 min.. Garnish with the remaining parsley. Allow to cool 10 min. prior to serving. Makes 6 large servings.