Emma Claire's Kitchen

1. Heat oven to 350 degrees.
2. In a large skillet, cook ground beef with onion, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1 tsp Italian herbs.
3. In a medium bowl, stir in ricotta cheese, egg, Parmesan, 1 cup shredded Italian cheese mixture, Italian herbs (1 tbsp), & garlic powder (1 tsp).
4. In a 9 x 13 deep lasagna foil pan (greased with cooking spray or olive oil), pour 1/2 cup spaghetti sauce with 1 cup water, then place 3 pieces uncooked pasta crosswise over the sauce. Pieces should not overlap or touch the side of the pan since the noodles will expand when baked.
5. Spread 1/3 of the Ricotta cheese mixture over the noodles, then 1/3 of the meat mixture, 1/3 of the sauce, then sprinkle 1/3 of the shredded cheeses. Repeat until the pan is full.
6. Top with the rest of the cheese. Cover with foil and bake for 60 minutes. Remove foil and bake for 10-15 more minutes or until bubbly. Let stand for 5-10 minutes before cutting. Enjoy!