Instructions: If making ahead, its recommended that lasagna be prepared no more than 24 hours in advance, then refrigerated. Refrigerated lasagna will need at least an extra 20 to 30 minutes cooking time, to an internal temperature of at least 160 degrees F. Or you can freeze the prepared (but not cooked) lasagna. When ready to serve, thaw it overnight in the refrigerator. Baking time should be almost double, about 2 1/4 hours. Do not bake directly from the freezer as the outside will overcook before the inside reaches the proper temperature.

2 eggs, beaten
1 (15-ounce) container ricotta cheese
4 cups shredded mozzarella cheese (16 ounces; divided)

1/2 cup grated parmesan cheese (2 ounces)

1 (9-ounce)

package Barilla Oven Ready Lasagna Noodles, uncooked 2 (27-ounce)

jars lasagna or marinara sauce (6 cups)

1 pound bulk Italian sausage or ground beef, cooked, crumbled and drained

Coat 13-by-9-by-3 inch baking pan with nonstick cooking spray and set aside.

In medium bowl, mix eggs, ricotta, 2 cups of the mozzarella cheese and the parmesan.

Remove 16 noodles from box. Do not boil.

Layer noodles and filling. When layering lasagna, slightly overlap sheets. Lasagna will expand to edges during cooking. Spread fillings to edges to seal in and cook lasagna during baking. Layer in the following order:

Spread 1 cup of the lasagna sauce on bottom of pan. Layer 4 noodles, 1/3 of the ricotta mixture, half of browned sausage, 1 cup of the mozzarella and 1 cup of the sauce.

Layer 4 uncooked noodles, 1/3 of the ricotta mixture and 1 1/2 cups of the sauce.

Layer 4 uncooked noodles, the remaining ricotta mixture and browned meat, and 1 cup sauce.

Layer 4 uncooked noodles, the remaining sauce and remaining 1 cup mozzarella.

Cover with foil and bake at 375 degrees until bubbly, 50 to 60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.

Note: If using a 2 inch-deep pan, make 3 layers to avoid possible boiling over. Use same amount of filling and 12 noodles. Spoon half jar of sauce on bottom, layer with 4 noodles, half of ricotta mixture and browned meat and remaining sauce from first jar. Add 1 cup mozzarella. Layer 4 noodles, remaining ricotta mixture and browned meat and half of the second jar of sauce. Top with 4 noodles, remaining sauce and 2 cups mozzarella. Bake as directed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.