Lasagna

Made two pans of this on the weekend for our last holiday gathering of the season. I love this recipe as you don't have to cook the lasagna noodles ahead of time - it contains extra liquid for them to cook in. Make sure to let the lasagna rest about 10 minutes before serving.

For one pan of lasagna:

1/2 lb. ground beef
28 oz. spaghetti sauce
1 1/2 C. water
15 oz. ricotta cheese
2 C. shredded mozzarella
1/2 C. Parmesan
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/2 pkg. (8 oz.) lasagna noodles, uncooked

In a large saucepan, brown meat. Drain then add sauce and water. Simmer for 10 minutes. In a separate bowl, mix ricotta, 1/2 of the mozzarella, Parmesan, eggs, salt and pepper. Pour 1 cup of the sauce on the bottom of a 13x9" pan. Arrange 3 uncooked pasta noodles over sauce; cover with 1 cup of sauce. Spread 1/2 of the cheese filling over sauce. Repeat layers of lasagna noodles, sauce and cheese filling. Top with layer of noodles and remaining sauce. Sprinkle with rest of mozzarella. Cover with foil and bake approx. 45 minutes at 350. Remove foil and bake an additional 5-10 minutes. Let sit at least 10 minutes before serving.