Lasagna

1. Brown ground beef over medium heat until nicely browned, then drain the grease. Stir in pasta sauce and let simmer for 5 minutes then remove from heat and set aside.
2. In a mixing bowl, combine ricotta cheese, egg, and oregano. Mix well and set aside.
3. In an ungreased 9×13 baking pan, layer: 2 cups of meat sauce, half of the lasagna noodles, half of ricotta cheese mixture, and half of mozzarella cheese. Repeat these layers.
4. Pour any remaining meat sauce on top, covering the last layer of mozzarella. Top with parmesan. Refrigerate overnight if necessary.
5. Bake at 350°F for 50-60 minutes. Remove from oven and let stand for 15 minutes before serving.

Side Note:
This recipe is very versatile. Feel free to make your own pasta sauce – you’ll need about 6 cups. Or, for added flavor, add 1/2 cup of fresh pesto into the ricotta cheese, omitting the oregano. Or swap out the regular noodles for whole wheat lasagna noodles. The options are limitless!