Ingredients:
• 16 pieces (about 16 oz.) Ronzoni Curly Edge Lasagne, uncooked
• 1 lb. ground beef
• 3 cups (about 28-oz jar) spaghetti sauce [I use Newman's Own marinara]
• 4 cups (2 lb.) ricotta cheese
• 2 cups (8 oz.) shredded mozzarella cheese
• 3 tablespoons grated Parmesan cheese

Heat oven to 375 degrees F. Cook pasta according to package directions; drain. Meanwhile, in medium saucepan, cook meat until brown; drain. Stir in spaghetti sauce; simmer 5 minutes. In 13 x 9-inch baking dish, spread 1/2 cup meat sauce. Place 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third ricotta and mozzarella cheeses over pasta; cover with one-fourth sauce. Repeat layers TWICE, beginning and ending with pasta. Spread remaining sauce on top; sprinkle with Parmesan cheese. Cover with foil; bake 30 minutes or until hot and bubbly. Remove foil; bake 5 minutes. Let stand 5 minutes before serving. 8 to 10 servings.

NOTE: See my "Lasagna Tip" for alternate assembly instructions.