Lara's Moab Lasagna

I was not fortunate enough to actually try Lara's lasagna, but according to my mother it was delicious. I am going through my email to try to find recipes that any of you have emailed to me. Keep them coming!

Ingredients:

24 oz. jar Prego Traditional Spaghetti Sauce

1 ½ pounds Ground meat or substitute

4 ounces Parmesan Cheese, grated

1 pound Mozzarella cheese, grated

12 dry Lasagna noodles

14.5 oz. can stewed tomatoes, pureed

1 pound Ricotta cheese

1 small onion, diced

1 egg

2 TBSP fresh Parsley, chopped

2 TBSP Olive Oil

½ tsp Celery Salt

1 tsp Oregano

1 tsp Thyme

1 TBSP Basil

Directions:

Warm olive oil in large fry pan and sauté onion until wilted, not brown. Add meat, cook until browned. Drain off fat. Add tomatoes and simmer for 15 minutes. Add salt and pepper to your liking, and other 4 seasonings. Cream together the Ricotta Cheese, egg, ¼ cup Parmesan and parsley and set aside.

Evenly spread 1 ½ cups of Prego sauce on the bottom of a 9X13 pan. Layer 4 dry lasagna noodles on top to cover bottom (may need to break noodles to cover area). Evenly cover noodles with 1/3 of Ricotta mix, sprinkle with 1/3 of the meat mixture, 1/3 of Mozzarella cheese, and 1/2 remaining sauce. Repeat twice. End with remaining Parmesan cheese. Leave no noodles exposed.

Allow to sit in refrigerator for a minimum of 3 hours so the noodles absorb the liquid. Overnight is even better.

Bake uncovered at 375 degrees for 45-50 minutes until it smells yummy and HOT throughout.