Classic Beef Lasagna
1 box No Boil lasagna or 16 cooked Lasagna sheets
1 ½ lbs lean ground beef
~ 3 cups favorite Italian Cheese blend, shredded (I like to use a blend with mozzarella, provolone, fontina)
½ c. Parmesan Cheese
1 (15oz) container Ricotta
~ 5 cups marinara sauce (store bought or homemade)
Brown meat and drain. Simmer in sauce while preparing the cheese mixture.
In a separate medium bowl, beat eggs and mix in Ricotta, Parmesan cheese and ~ 1/2 cup cheese blend. Set aside for assembly.
Spread 1 cup sauce mixture on bottom of prepared 9×13 baking dish.
Layer 4 lasagna sheets, slightly over lapping. Spread 1/3 cheese mixture on the noodles. Top with 1 cup sauce mixture then 1/2 cup shredded cheese.
Repeat until out of noodles (3 layers total) then top with remaining sauce and shredded cheese.
Cover with foil and bake at 375 for 40 minutes. Remove the foil and continue baking for about 15 more minutes or until lasanga is bubbling and cheese on top is melted and beginning to bubble.
Allow to sit about 5-10 minutes before cutting and serving.