Ingredients:

• 1 Jar Ragu pasta sauce (your choice)
• 1/2 Cup chopped onion
• 1 Garlic clove, minced
• 1 Lb. ground chuck
• 8 Oz. Mueller's Lasagne noodles (cooked as directed)
• 32 Oz. (large container) Sorrento whole milk ricotta cheese (lower fat version may be used)
• 2 - 8 Oz. bags Borden shredded mozzarella cheese (you may use whole or part-skim)
• 1/3 Cup fresh grated parmesan cheese
• 1 Tbsp. Italian seasoning

Directions:

Preheat oven to 350°F. Brown ground chuck with onion and garlic. Mix 1 package of the mozzarella cheese with ricotta cheese, parmesan cheese and Italian seasoning. Spread about 1/4 cup of pasta sauce on bottom of a 9"x13" baking pan and lay down first layer of lasagna noodles. Spread 1/3 cup of pasta sauce over top noodles and then layer meat and then cheese mixture. Repeat layers 2 more times. Sprinkle mozzarella cheese on top and bake uncovered at 350°F for about 30 minutes or until sauce is bubbly. let stand 10 minutes before serving.