½ lb lasagna pasta (gluten-free can be used)
1 lb ground beef
24 oz pasta sauce
15 oz part-skim ricotta cheese
2 c finely shredded part-skim mozzarella cheese, separated
½ c grated Parmesan cheese
1 T dried parsley flakes
½ t freshly ground black pepper
Preheat oven to 350o. Spray a 9x13 glass baking dish with cooking spray. Cook pasta according to the instructions on the box. While pasta is cooking, brown beef in a skillet. Once browned, add the pasta sauce and let simmer on low. In a large bowl, combine ricotta, 1 cup of the mozzarella cheese, Parmesan cheese, parsley and pepper. Set the cheese mixture aside. Once pasta is cooked, rinse in cool water to stop the pasta from cooking and to help with handling.
In the baking dish layer as follows: two large spoonfuls of sauce, three lasagna noodles, half of the cheese mixture, one-third of the remaining sauce, three lasagna noodles, the other half of the cheese mixture, half of the remaining sauce, three lasagna noodles, the last of the sauce and the remaining 1 cup of mozzarella. Bake UNCOVERED at 350 degrees for 30 minutes. Let stand for 5 minutes before cutting.