Lasagna

Cook noodles according to package directions. Drain them and let them cool slightly.

Brown ground beef in a skillet over medium-high heat. Once browned, drain off any excess fat. Add the spaghetti sauce. Cook over low heat for approximately 10 minutes. Then remove from heat and set aside.

In a bowl combine ricotta cheese, oregano, basil, garlic and Parmesan cheese. Stir to combine and set aside.

Preheat oven to 350 F.

Place the first 4 noodles in the bottom of a 9×13 glass pan. Lay noodles side-by-side so that they cover the entire bottom of the pan. Divide the meat/sauce mixture in half. Place half of the meat mixture on the noodles that you have placed in the pan. Place 1/2 cup of mozzarella and 1/2 cup cheddar cheese on top of the meat mixture. Sprinkle 1 teaspoon Italian seasoning on the cheese.

Place 4 noodles on the top of the first layer. This layer will be your ricotta layer. Take the ricotta mixture and place it over the top of the noodles, spreading it out evenly to cover the noodles. Place a layer of 4 more noodles over this mixture. Place the remaining meat mixture over the noodles. Once again, place 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese on meat mixture.

Place the remaining 4 noodles on top of the cheese/meat layer. Top with the remaining 1/2 cup each of mozzarella and cheddar. Sprinkle the cheese with 1 teaspoon of Italian seasoning.

Cover with foil and bake in a 350 F oven for 30 minutes. Remove from oven and let it set for 5-10 minutes before cutting.

Makes 12 servings.