Anne's Lasagna Recipe - Non Spicy Version

1 lb lean ground beef
2- 23.5 ounce jars of Prego Italian Sauce - Heart Smart Traditional
1- 24 ounce jar of Classico Tomato and Basil or Sweet Basil
1 Medium onion, chopped
1 large clove garlic, minced
1 tsp. basil
2 tsps. oregano
1 tsps. ground black pepper
1 - 15 ounce container of ricotta cheese (part skim)
4 Cups mozzarella, shredded
2 Cups parmesan, shredded or freshly grated
1 lb. lasagna noodles

Brown beef and drain all fat. Add chopped onion, garlic and spices. Allow to simmer while preparing noodles to package directions. Drain noodles and allow to cool. In a 9x13 pan spoon enough sauce to cover bottom and then lay out a single layer of noodles,cutting to fit (if necessary). Add about 3/4 of a cup sauce (too much sauce is more of a problem than a too little) and spread thinly. Crumble 5 ounces of ricotta across layer. Sprinkle a cup of shreded mozzarella across layer. Sprinkle with a half cup of parmesan. Repeat, starting with noodles two more times. You should have enough noodles for a fourth layer. Top this top layer with sauce and mozzarella, and parmesan. Bake covered at 350 for 30 to 40 minutes. Lasagna should be bubbly. If you have made the lasagna in a broiler proof pan it is nice to give it a minute uncovered under the broiler to brown the top. Let the Lasagna sit for 10 to 20 minutes before cutting. Serve with extra sauce (about 1/4 per serving).

Serving Size: Makes 10 dinner servings