Here is my lasagna recipe, adapted from my mother-in-law's yellowed, clipped-out-of-the-newspaper, family favorite recipe!  It can be put together in under an hour, if you use bottled spaghetti sauce.

 Beth's Lasagna

Sauce: 

1lb. Italian turkey sausage (casing removed ) or lean ground beef

1 clove garlic, minced

1 T. oregano

1 T. basil

1 ½ tsp. salt

1 28-oz can crushed tomatoes

1 8-oz. can tomato paste

( or substitute 2 jars Newman's Own Marinara sauce for all but the meat )

1 pkg. lasagna noodles

3 c. part-skim ricotta cheese

2 beaten eggs

2 tsp. salt

½ tsp. pepper

2 T. parsley flakes

½ cup grated Parmesan cheese

3 cups shredded mozzarella cheese

Brown meat slowly; drain off excess fat. Add next 6 ingredients ( or bottled sauce ), simmer uncovered until sauce is thick, 45 -60 minutes, stirring occasionally.

( you only need to heat through if using bottled sauce )

Cook noodles in boiling water until tender; drain. Rinse in cold water. Meanwhile, combine ricotta cheese with eggs, seasonings, and Parmesan. Place half of cooked noodles in 13  x 9 - inch baking dish. Spread with half of the ricotta cheese mixture, half the shredded mozzarella, and half the meat sauce.  Repeat layers. Bake at 375 degrees for 30 minutes.  Let stand 15 minutes before cutting.

Serves 12

Serve with good, crusty Italian bread and salad ( Italian mixed greens, black olives, chopped plum tomatoes, slivers of red & yellow sweet pepper, herbed croutons.... drizzled with  your favorite Italian dressing )

Mangia!