Brown 1.5lbs ground beef; drain. Stir in 1 (26oz) jar spaghetti sauce and simmer. Add more meat sauce if needed (approx. 1/2 jar).
Combine:
15oz ricotta
2c shredded mozzarella
1/2 c grated parmesan
2 eggs
salt
pepper
parsley
garlic powder
Cook 9 lasagna needles according to package instructions.
Layer as follows in a small pyrex baking pan:
about 1/2 c meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
remaining meat sauce
shredded mozzarella
Cover with foil and bake at 350F for 30 minutes. Remove foil and bake an additional 10 minutes. Let sit for 10 minutes before serving.
To freeze:
Line a baking dish with foil. Prepare lasagna as usual. Cover with foil and freeze. Once it is completely frozen, you can pop it out of the baking dish, wrap thoroughly with foil and/or plastic wrap. Label and return to freezer. To reheat, unwrap the lasagna while still completely frozen and place in the same baking dish you used for freezing. Thaw overnight or throughout the day, then bake.
