Lasagna

1 lb. lean ground beef
1 clove garlic, minced
1 med. onion, chopped
1 T. parsley flakes
1 T. basil
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. salt
1 can (28. oz ) crushed tomatoes in puree
1 can ( 6 oz. ) tomato paste
~
10 oz. lasagna noodles
~
3 cups part-skim ricotta cheese
1 egg, beaten
1/2 tsp. salt
1/4 tsp. ground black pepper
2 T. dried parsley flakes
1/2 cup grated Parmesan cheese
~
3 cups shredded mozzarella cheese

Brown meat slowly in stock pot. Drain off excess fat. Add next 8 ingredients and 1 cup water. Simmer uncovered on low heat until sauce is thick, 45 min. - 1 hr., stirring occasionally.
Cook noodles in boiling water until tender; drain; rinse in cold water.
In mixing bowl, combine ricotta cheese, eggs, seasonings, and Parmesan cheese.
Spray 13 x 9 baking dish with non-stick cooking spray. Place half of cooked noodles in baking dish, spread with half the cheese mixture, half the shredded mozzarella, and half the meat sauce. Repeat the layers. Sprinkle top with some grated Parmesan cheese.
Cover with foil and bake at 375 degrees F for 30 minutes. Remove foil and bake for another 30 minutes. Let stand 15 minutes before cutting.

Serves 12