1 large can tomato sauce + 1 medium can tomato sauce (approximately 4 1/2 - 5 cups of tomato sauce)
12 dry lasagna noodles
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound grated mozzarella cheese
2 additional tablespoons grated Parmesan cheese
In a large saucepan, brown ground beef and onion over medium heat; drain fat. Mix in garlic, basil, oregano, and salt. Stir in tomato sauce. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente. Drain.
In a medium bowl, mix together ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Cover the bottom of a 9x13 inch baking dish with a layer of lasagna noodles. Cover noodles with 1/2 of the ricotta mixture, 1/4 of the mozzarella cheese and 1/4 of the sauce. Repeat with another layer of noodles, then ricotta, mozzarella and sauce. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese and the remaining mozzarella over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
You may also add lightly cooked zucchini or eggplant or raw spinach for a vegetable-filled lasagne
''Lasagne can be prepared ahead and reheated the next day; often, it tastes even better.