INGREDIENTS

1 lb. lasagne, uncooked
1 lb. ground beef
4 cups speghetti sauce
2 eggs, lightly beaten
15 oz. ricotta cheese
8 oz. shredded mozzarella cheese
dash on nutmeg (optional)
6 tbsp. grated parmesan cheese, divided

INSTRUCTIONS

Cook Lasegne according to package directions; drain. Brown ground
beef in a skillet, breaking meat into small pieces; drain. Add speghetti
sauce to meat and heat.

In a seperate bowl, mix eggs, ricotta, mozzarella, nutmeg and 4 tbsp.
of Parmesan cheese. Spread 1/4 of the sauce mix in the bottom of the
lasagne pan or baking dish. Cover with 1/3 of pasta pieces. Spread 1/3
of cheese mixture over pasta.

Repeat sauce, pasta, and cheese mixtures TWICE and top with remaining
sauce. Sprinkel with remaining 2 tbsp. Parmesan cheese. Bake, covered
at 350 degrees for 50 minutes or until hot and bubbly. (Interior must be
165 degrees.) makes 10 to 12 servings.