Lasagna

When I prepare this I make a double batch and freeze the extra one for an easy go-to meal. I use the deep loaf pans b/c that is what works best for my family - and the clean-up is a breeze.

2 lbs ground beef
1 package lasagna noodles
1 jar spaghetti sauce or 2 cans tomato sauce
1 can diced tomatoes
1 xlarge container of ricotta
1 egg
2-3 cups shredded mozzarella/cheddar
parsley
Italian seasoning
onion and garlic powder

Boil noodles till tender, drain and set aside.
Brown meat with onion, garlic and a couple shakes of Italian seasoning. Drain.  Then stir in tomato sauce and diced tomatoes.
In separate bowl stir together ricotta, some parsley, Italian seasoning and egg.
Spray pan with oil.
Start with meat mixture in bottom, then noodles, then ricotta. (Remember to ration your mixtures in order to make a 2nd dish.)

Repeat layers ending with meat.

Top with shredded cheese.

Repeat with 2nd pan.
I usually do about 3 layers per pan.
Bake at 350* for 45min or until bubbly *OR*
Cover tightly with plastic wrap then aluminum foil and freeze.
I bake straight from the freezer. Place on cookie sheet in cold oven.  Turn on and cook for approximately 2 1/2 hrs at 350*

Let set 10 min before cutting.
Serve with crusty bread and a salad or green beans.

Enjoy!

MadCounty Mama