1 lb of lean ground meat
1/2 cup of yellow onions chopped
2 1/2 cup of mozarella cheese
1 container of 15 oz ricotta cheese
1/2 cup of grated parmasean cheese
1/4 cup of chopped fresh parsley
1 egg. beaten
1 jar traditional (our favorite is garden flaver Ragu)
1 cup of water
12 wavy lasagna noodles.
First brown the ground meat in a pan with chopped yellow onions.
Meanwhile, start your cheese mix with 2 cups cup of mozzarella - saving the 1/2 cup for layering, ricotta, and 1/4 cup Parmesan - saving the other 1/4 cup for layering the top, parsley leaves, and egg.
Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
To freeze: Simply grab some tub-a-ware and cut the portions accordingly. Place in the freezer, and when you're ready to devour them, heat them up in the microwave.