Lasagna

• 16 oz. pkg. lasagna noodles
• 4 c. Rich meat sauce
• 16 oz. can tomato sauce
• 16 oz. container Ricotta cheese
• 1 large egg
• 1/4 c. chopped, peeled onion
• 1/4 c. chopped fresh parsley
• 1 tsp. salt
• 1/4 tsp. pepper
• 8 oz. pkg. Mozzarella cheese, coarsely grated (about 2 c.)
• 1 c. Parmesan cheese, grated (preferably freshly grated)

1. Cook noodles according to package directions and drain. Meanwhile mix meat sauce and tomato sauce in a medium-sized bowl. In another bowl, mix Ricotta cheese, egg, onion, parsley, salt and pepper.
2. In each of 2 (11 x 7-inch) baking dishes, spread 1/2 cup tomato sauce mixture.
3. Top with a layer of noodles.
4. Spread each with 1/4 of Ricotta mixture and sprinkle with 1/4 of the Mozzarella and Parmesan cheeses.
5. Spoon on 1 1/2 cups tomato sauce mixture.
6. Repeat layers, ending with a final layer of noodles and topping with remaining tomato sauce mixture.
7. Dishes now may be wrapped and frozen.
8. Thaw before baking.

lasagna noodles, meat sauce, tomato sauce, ricotta cheese, egg, onion, fresh parsley, salt, pepper, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727948 (may not work)