Serves 10-12

Preparation time: 20 minutes

Baking time: 60 minutes


• 1-pound ground beef (In Maine, used 1⁄2 pound ground beef and 1⁄2 pound Noni and Glen’s homemade Italian sausage - preferred)

• 28 ounce jar spaghetti sauce

• 16 ounce container ricotta cheese

• 1⁄4 cup grated parmesan cheese

• 2 eggs

• 8 ounce shredded mozzarella cheese (reserve 1⁄2 cup for the top)

• 1 package Barilla no-boil lasagna noodles (pasta aisle; will specifically say no boiling required)


• 13 x 9 lasagna dish


  1. Preheat oven to 350 degrees

  2. In a large skillet, cook ground beef until it is brown; drain the meat and stir in spaghetti sauce and heat through

  3. In a medium sized bowl, combine Ricotta cheese, Parmesan cheese and eggs

  4. Spread a thin layer of the sauce on the bottom of a 13 x 9 inch pan

  5. Add a single layer of lasagna noodles

  6. Spread cheese mixture over noodles, then layer with sauce

  7. Repeat layers of noodles, cheese and sauce and continue layering until all ingredients are used

  8. Sprinkle reserved 1⁄2 cup Mozzarella cheese over the top of lasagna

  9. Cover with aluminum foil and bake for 45 minutes

  10. Uncover and bake for 10-15 minutes until cheese is golden brown

  11. Remove from oven and let stand for 10-15 minutes before serving


For vegetarian lasagna, substitute one package of frozen spinach, thawed, for ground beef. Stir into cheese mixture.