Barilla No-boil lasagna

Servings: 12
Source: www.tasteofhome.com
Serving Ideas:  Salad, Garlic Bread, Antipasto Platter

• 9 ounces lasagna noodle, boil or no boil
• 2 eggs
• 15 ounces ricotta cheese
• 4 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese
• 1 pound ground beef, browned and drained
• 27 ounces spaghetti sauce
• I'm going to put roasted garlic into the cheese mixture

1. Preheat oven to 375.
2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.  Set aside.
3. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
4. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
5. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 c. sauce.
6. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
7. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
8. Bake covered with foil for 50-60 minutes.

Cooks Note:  I mix the mozzarella & ricotta cheese mixtures together, one less layer.
TIP:  great to freeze for future use.  If freezing, line the pan and once frozen remove from pan and place in freezer bag.  Need less, make this into (2) 8x8 pans.