1-1/2 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 jar purchased spaghetti sauce
1 small can of tomato sauce
32 oz container of ricotta cheese
4 cups of shredded mozzarella cheese, separated
Large chunk mozzarella cheese, in thin slices
No-boil lasagna noddles
In a medium saucepan, cook ground beef with onions and garlic, until meat is no longer pink. Drain off excess grease. Mix in spaghetti sauce. In a bowl, mix together ricotta cheese, 3 cups of mozzarella cheese, and two eggs. In a 9x13 dish, spray sides with non-stick spray. In bottle of dish, spread out the small can of tomato sauce. lay a layer of lasagna noodles down, topping with ricotta cheese mixture, then the meat sauce mixture. Then repeat layers (lasagna noodles, ricotta cheese, meat sauce mixture. Depending on how deep your dish is, repeat accordingly, until close to the top. Last step is to spread the remaining one cup of shredded mozzarella cheese, then topping the dish with the sliced pieces of chunk cheese.
Heat oven to 350 degrees. Tent dish with tin foil. Cook for 1 hour and lasagna is bubbling. Remove foil and broil to nicely brown the top.