Lasagne
Pasta
9 - 12 lasagna noodles
1 pound lean ground beef, or 12 oz Italian sausage
1 jar (25 - 28 oz) marinara sauce
2 15-oz containers ricotta cheese
1 cup (4 oz) shredded or grated Parmesan cheese, divided
1 egg
¼ teaspoon nutmeg
2 tablespoons chopped fresh basil (or 1 tablespoon dried)
¼ teaspoon course ground pepper
12 - 16 oz mozzerella, shredded
Cook noodles as package directs; drain. In a large skillet, cook and crumble beef or sausage until brown; Drain. Stir in sauce.
Preheat oven to 350° for a glass dish, 375° for metal. In medium bowl, combine ricotta with ½ cup parmesan, egg, nutmeg, basil and pepper.
Spread about ½ cup sauce on bottom of a 9 x 13 baking dish. Arrange 3 - 4 noodles lengthwise over sauce. Spread about¾ cups sauce over noodles. Top with half the ricotta mixture and on third of the mozzerella. Repeat layers starting with the noodles.
Place remaining 3 noodles on top and cover with remaining sauce, mozzerella and parmesan. Bake, uncovered, until lightly browned and bubbly, 40 - 50 minutes. Let stand 15 minutes before serving.