Ingredients

2 containers( 15 oz. ea.) ricotta cheese

2 cups shredded mozzarella cheese (about 8 oz.)

42 oz  Pasta Sauce recipe HERE

(*double the recipe for lasagna usage*)

9 uncooked lasagna noodles

1/4 cup grated Parmesan cheese

Directions

Preheat oven to 375°. Combine ricotta cheese, 

1 cup mozzarella cheese, 1/8 cup Parmesan cheese.

Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 3 uncooked noodles, then 1 cup Sauce, and 1/2 of the ricotta cheese mixture; repeat. 

Top with remaining 3 uncooked noodles and Sauce.

Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and parmesan cheeses. 

Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

Ingredients:

1 1/2 pounds ground beef

1 large onion, chopped

1 clove garlic, chopped
1/2 cup chopped mushrooms

1 (6-ounce) cans tomato paste

Hunt's Premium Four Cheese Pasta Sauce 

*or your choice of sauce*

11/2 tablespoons ketchup

2 tablespoons sugar
1 tablespoon brown sugar

1 teaspoon salt
1 tablespoon Italian seasoning
1 tablespoon extra virgin olive oil

1 cup water

Directions:

Brown the beef in a large pot, then drain off the fat. Add the onion, and garlic and saute until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, sugars , ketchup salt, seasoning, olive oil and water. Simmer for 2-3 hours on low heat. Let cool.
The sauce will keep for several days covered and refrigerated.
Serve with spaghetti or your favorite pasta or even use in lasagna.