• 1 lb. lean ground beef (season to taste)
• 1 onion (chopped)
• 2 (32 ounce) jars spaghetti sauce
• 32 ounces ricotta cheese
• 3 cups shredded mozzarella cheese
• 1 cup sharp shredded cheddar cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried parsley
• salt to taste
• ground black pepper to taste
• 9 lasagna noodles

In a large skillet over medium heat, brown the ground beef. Add onion and sauté until transparent. Drain the grease. Add spaghetti sauce and simmer for 5 minutes. In a large bowl, mix together the ricotta cheese, 2 cups of the mozzarella cheese, 1 cup of sharp cheddar cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper. To assemble, in the bottom of a 9 x 13-inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Cover with aluminum foil. Bake in a preheated 350°F (175°C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.