1 ½ lb. Ground beef
1 Jar Spaghetti sauce
1 Box lasagna noodles
15 oz. Ricotta cheese
2 C. Mozzarella cheese shredded
2 Large eggs
½ C. Parmesan cheese grated
½ tsp. Garlic powder
Salt and pepper to taste
Cook the lasagna noodles to your liking, rinse, and drain well.
Saute the ground beef in a skillet over medium-high heat on the stove until it is completely browned. Drain any excess grease.
Stir the sauce into the meat and set aside.
In a mixing bowl, combine the ricotta cheese, 1 ½ C. mozzarella cheese, parmesan cheese, garlic powder, and salt and pepper to taste.
Place a very thin layer of the sauce mixture in the bottom of a 9×13 baking dish.
Top the sauce with 4 lasagna noodles.
Add ⅓ of the meat mixture to the top of the noodles followed by half of the cheese mixture.
Repeat this layering one more time, and then top the lasagna with a final layer of noodles followed by the last of the meat sauce and the remaining ½ cup of mozzarella.
Cover the lasagna with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 5 minutes.
Sprinkle with more parmesan cheese before serving if desired.