Classic Lasagna

Ingredients

Meat Sauce

1 pound ground beef
1 clove garlic; minced
1 Tablespoon dried basil
1 teaspoon oregano
1 1/2 teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (1⅓ cups) tomato paste

Pasta

16 pieces (about 16 ounces) Lasagna noodles

Cheese Mixture

4 cups (2 pounds) ricotta cheese
4 cups (1 pound) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 Teaspoons parsley flakes
2 eggs
1 Tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Procedure

In large skillet, brown meat; drain. Add garlic, basil, oregano and salt cook 2 minutes.
Add tomatoes and tomato paste; simmer uncovered 33 minutes stirring occasionally
Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°F.
In large bowl, stir together ricotta cheese, 2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Spread about ⅓ cup meat sauce on bottom of 13-by-9-by-2-inch glass baking dish.
Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about ¾ cup meat sauce. Repeat layers TWICE, beginning and ending with pasta.
Top with remaining meat sauce; sprinkle with remaining ½ cup mozzarella cheese and additional Parmesan cheese, if desired.
Cover with foil. Bake 45 minutes or until hot and bubbly.
Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings.

MAKE AHEAD DIRECTIONS: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months or refrigerate up to 24 hours. Remove foil and plastic wrap; replace foil. If frozen, bake at 350°F. 2 hours 15 minutes. Remove foil; bake 10 minutes longer or until lightly browned. If refrigerated, bake at 375°F. 50 to 60 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting.