Mom’s Lasagna

Yields: 10-12 servings

Ingredients:

1 lb bulk Italian sausage (or ground beef)

2 eggs

1 container (15 oz) ricotta cheese

4 cups (16 oz) shredded mozzarella, divided two ways

1/2 cup grated parmesan cheese

1 box Barilla no-cook lasagna noodles, uncooked

2 jars (27 oz each) Victoria or Rao’s marinara sauce

Steps:

1. Preheat oven to 375° F. Spray a 9x13 glass baking dish with cooking spray.

2. Brown and crumble the meat in a skillet. Drain fat and set aside.

3. In a medium bowl, beat the eggs using a fork. Stir in the ricotta, 2 cups of mozzarella, and the parmesan.

4. Spoon half a jar of sauce (12 oz) on the bottom of your pan. Arrange one layer of 4 noodles lengthwise. Add half of the cheese mixture, and half of the browned meat. Add another half a jar of marinara sauce on top. Repeat layer.

5. Top with 4 more noodles. Add remaining sauce and top with 2 cups of mozzarella.

6. Cover with foil and bake until bubbly, about 50-60 minutes.

7. Uncover and cook for 5 more minutes, or until cheese is melted. 8. Let stand 15 minutes before cutting.