4 Layer Lasagna

I think I mentioned on twitter and on facebook that I was attempting to make Lasagna for the first time. Below if the recipe I used, and I have to say that it turned out pretty well. Its interesting because it looks so sloppy when you put it together you think it will just be a pile of much when it comes out. But it comes our all formed and looking the way it is supposed to with the nice layer look. And since the dish was so huge just for two people (I'll have to cut it down next time), lots of leftovers, and its pretty good as leftovers to. Ahh, my adventures in cooking...I always like them better when they yield better results.


INGREDIENTS (Nutrition)
* 1 pound lean ground beef
* 1 (32 ounce) jar spaghetti sauce
* 32 ounces ricotta cheese
* 3 cups shredded mozzarella cheese
* 2 eggs
* 1/2 cup grated Parmesan cheese
* 2 teaspoons dried parsley
* salt to taste
* ground black pepper to taste
* 12 lasagna noodles
* 1/2 cup water

DIRECTIONS

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2. In a large bowl, mix together the ricotta cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.