Make Once, Eat Twice Lasagna

• 18 lasagna noodles
• 3 pounds ground beef
• 3 jars (26 ounces each) spaghetti sauce
• 2 large eggs, lightly beaten
• 1-1/2 pounds ricotta cheese
• 6 cups shredded part-skim mozzarella cheese, divided
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup grated Parmesan cheese

1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce; set aside. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper.
2. Drain noodles. Spread 1 cup meat sauce in each of two greased 13x9-in. baking dishes. Layer each with three noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese.
3. Cover and freeze one lasagna for up to 3 months. Cover and bake remaining lasagna at 375u0b0 for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
4. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375u0b0 for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

lasagna noodles, ground beef, spaghetti sauce, eggs, ricotta cheese, mozzarella cheese, parsley flakes, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/make-once-eat-twice-lasagna/ (may not work)