28 oz. can Red Gold Crushed Tomatoes
6 oz. can Contadina Tomato Paste
1 lb.95% lean ground beef, cooked
16 oz. lasagna noodles, cooked
16 oz. ricotta cheese
16 oz. mozzarella cheese, shredded
8 oz. grated Parmesan cheese
2 large eggs
2 teaspoons Italian seasonings
2 teaspoons garlic powder
1 teaspoon parsley
½ teaspoon salt
½ teaspoon black pepper

Equipment needed:
9” x 13” glass baking pan or glass casserole dish

Preheat oven to 350°F. In large mixing bowl place crushed tomatoes, tomato paste, ground beef, Italian seasonings, garlic, salt, and pepper.  Stir to combine ingredients. In another bowl place ricotta cheese, egg and parsley.  Stir to combine. Cover the bottom of a 9 x 13-inch baking pan with 1cup of meat sauce. Cover sauce with a layer of lasagna noodles, slightly overlapped.  Top with ricotta cheese mixture, mozzarella cheese and 1 cup of sauce.  Repeat layers and top with last of lasagna noodles and the remaining sauce.  Sprinkle with remaining mozzarella and Parmesan cheeses. Cover tightly with foil and bake for 1 to 1½ hours. During the last five minutes of cooking, remove foil and cook until cheese is golden brown and bubbling. Let stand for at least 10 minutes before serving.