Lasagna Made Simple

Katie made Lasagna for Father's Day. This is a favorite recipe that Richard has perfected over the years. It's  even more delicious when you begin with a frozen bag of our Almost Homemade Spaghetti Sauce.

1 pk no-boil lasagna noodles
2 - 24 ounce jars spaghetti sauce
1 pound ground beef
2 cloves minced garlic
1 small onion, diced
1- 4 ounce jar sliced mushrooms
2 eggs
1 large tub ricotta cheese
2 Tbsp. Italian seasoning
4 cups mozzarella cheese
3 Tbsp. Love

Brown ground beef with garlic and onion; drain. Add 1 and a half jars of spaghetti sauce and mushrooms to meat; heat.
Stir together eggs, ricotta cheese, 1-1/2 cups mozzarella and seasoning in a bowl.
In a 13 x 9 inch glass dish pour remaining 1/2 jar of sauce in the bottle and place 3 uncooked noodles; spread 1 cup sauce, then half of egg mixture, and  1 Tbsp of love. Repeat 2 more times, ending with the remaining 1-1/2 cups of shredded cheese. Cover with foil, bake at 375 for 45 minutes. Remove foil and bake another 5 minutes to brown cheese.

 Second layer: noodles, 1 cup sauce, remaining egg mixture, more love.

 Third layer: noodles, remaining sauce, mozzarella cheese, and love.

Cover with foil. Bake at 375 for 45 minutes or until pasta is tender when tested with a fork.
Remove foil and bake another 5 minutes to brown cheese.