Lasagna
Makes two 13"x 9" pans.
Serves 18 large servings or 24 smaller ones.
1 lb ground beef, browned and drained.
Add 3 jars sauce 26 oz each. I use 2 tomato basil and 1 Four cheese Classico. Any would be fine.
I jar water.
Simmer in large pot.
Meanwhile mix in 2 batches each:
3 eggs (total 6 eggs)
1 15 oz tub ricotta (total 2 tubs)
16 oz shredded mozzarella (total 2 lbs mozzarella)
Use 1 full dipper sauce (about a cup) on bottom of each pan.
Layer dried noodles (no boil is best. Just lay them in dried and crisp and they become soft in baking), 1/3 cheese mixture, 2 dippers sauce. Repeat twice.
Use total 4 layers noodles, ending with noodles and topping with remaining sauce. Sprinkle with grated parmesan.
Can freeze at this point and thaw before baking.
Bake about an hour at 350 until bubbly. Bake longer if coming from fridge.
Let set 5-10 minutes before cutting.
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