lasagna

1 pound ground beef
3-1/2 cups (32 oz. jar) speg. sauce
1 16 oz. box lasagna noodles
2 pounds ricotta cheese
1/4 cup grated Parmesan cheese
4 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper

Brown meat in a 3-quart saucepan; drain. Add sauce and simmer 10 minutes. Cook noodles according to package directions; drain. Separate lasagna and lay flat on wax paper to keep pieces from sticking together as they cool. Combine cheese, eggs, parsley, salt and pepper for filling. Pour about 1/2 cup meat sauce on bottom of a 9 x 13 pan. Arrange four pieces of lasagna lengthwise over sauce, overlapping the edges. Spread 1/3 of the cheese filling over noodles and cover with about 1 cup meat sauce. Repeat layers of lasagna, cheese and meat sauce twice. Top with a layer of noodles and remaining meat sauce. Sprinkle with additional Parmesan cheese. Cover with foil. Bake at 350 for about 30 minutes or until hot and bubbly. Remove foil, bake for about 10 minutes longer until lightly browned. Let stand 10 minutes before cutting for easier handling, Makes 10-12 servings.

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