1 lb Ronzoni Lasagna box
3 lb whole milk ricotta
1 lb whole milk mozzarella, shredded
1/2 cup grated cheese (I use Locatelli)
salt/pepper to taste
1 lb ground beef, browned and drained (seasoned with salt/pepper and grated cheese)
Dry parsley to taste - about 2 tbsp
1 egg, beaten
Large pot of marinara sauce
Place dry pasta in large bowl. Cover pasta noodles with boiling water. Let stand until pasta noodles are flexible.
Remove the pasta noodles from water and lay on clean dish towel. Dry pasta noodles and make sure water is removed.
In large bowl, combine ricotta, ½ cup grated cheese, mozzarella, egg, little salt and pepper and parsley, as well as a little marinara sauce.
In 13x9 pan, place enough sauce to cover bottom. Top with flexible noodles side by side until surface is covered. Top with ricotta mixture on one level. Top ricotta mixture with marinara, don't be stingy. Top with browned meat. Top with more noodles to cover. Repeat until last layer is pasta noodles. Top with marinara sauce, covering the whole surface. Top with plenty of grated cheese.
Place in 350 preheated oven for about 20 minutes, covered.
Remove cover and let continue to bake for an additional 35 to 40 minutes. Let stand until cool. Best to make it day ahead.