Lasagna

1 lb ground beef
1/2 cup chopped onion
2 cloves garlic, crushed
1 jar spaghetti sauce (any you like)

1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
16 pieces (about 16 oz.) lasagna noodles, I personally use American Beauty , uncooked
1-3/4 cups (15 oz.) ricotta cheese or creamed cottage cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 eggs
1/4 teaspoon ground black pepper

In 4-quart saucepan over medium heat, cook meat, onion and garlic until meat is browned, stirring frequently; drain. Add spaghetti sauce;  simmer, covered, 20 minutes.  Meanwhile, cook pasta according to package directions; drain.  Lay flat on foil to cool.  Heat oven to 350°F.  In medium bowl, stir together ricotta(or cottage cheese) cheese, 1 cup mozzarella cheese, Parmesan cheese, parsley, and eggs.  Spread 1 cup sauce on bottom of 13 x 9 x 2-inch baking dish.  Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.  Spread one-third cheese filling and 1 cup sauce over pasta.  Repeat layers TWICE, beginning with pasta.  Top with layer of pasta, remaining sauce and remaining 1 cup mozzarella cheese; cover with foil.                             Bake 30 minutes or until hot and bubbly.  Remove foil; bake 10 minutes longer.  Let stand 10 minutes before cutting.  10 to 12 servings.

MAKE-AHEAD DIRECTIONS:  Prepare recipe as directed, but do not bake or prepare noodles.  Cover with plastic wrap, then foil.  Refrigerate up to 24 hours or freeze up to 2 months.  Remove plastic wrap; replace foil.  Bake refrigerated at 350°F about 1 hour; bake frozen AMERICAN BEAUTY LASAGNA at 350°F about 2 hours 15 minutes.