Classic Lasagna

1 pound ground beef (or sausage)

2 26 ounce jars of San Giorgio (or your favorite jarred sauce) marinara sauce

1 pound packaged lasagna, uncooked

4 cups ricotta cheese

2 cups shredded mozzarella cheese

1/4 cup grated Parmesan (she used the green Kraft parmesan bottle)

4 eggs

1 tablespoon chopped parsley

1 teaspoon salt

1/4 teaspoon ground black pepper

Preheat your oven to 350 degrees.
Brown the ground beef in a 3-quart sauce pan for about 5 minutes. Drain the fat, add back to the pan, then add in the two jars of sauce and simmer for 10 minutes.
Cook the pasta according to package instructions, then drain and rinse with cold water. Set aside.
Combine the cheeses, egg, parsley, salt and pepper for the filling.
To assemble: spread 1/2 cup of the meat sauce to the bottom of a 13x9 baking dish. Arrange four pieces of lasagna length-wise over the sauce, overlapping the edges. Then, spread 1/3 of the cheese mixture over the pasta and cover with 1 cup of meat sauce. Repeat the layers of pasta, cheese, and meat sauce twice. Top with a layer of lasagna sheets, remaining meat sauce, and sprinkling of Parmesan cheese. Cover with foil and cook for 30 minutes, then remove the foil and cook for another 15 minutes. Let stand for 15 minutes before cutting and garnish with fresh basil and parmesan!