|Lasagna noodles||7 1⁄2 Ounce (2/3 Package)|
|Ricotta cheese||2 Pound, softened|
|Basic spaghetti sauce||1⁄2 Cup (8 tbs)|
|Mozzarella cheese||1 Pound|
|Romano cheese||7 Ounce (1 Small Jar)|
|Ground meat||1 Tablespoon|
Make your favorite basic spaghetti sauce as far as 3 days ahead if desired.
Store in refrigerator.
Cook the noodles in 4-5 quarts boiling, salted water until not quite tender.
Drain and rinse with cold water until noodles are cold; drain thoroughly.
Lightly oil a deep 9x13 pan.
Cover bottom with 1 cup of sauce mixed with half of noodles.
Beat the softened ricotta cheese with fork until able to spread.
Using table knife and rubber spatula, place dabs of cheese over layer of noodles; then carefully spread, covering as completely as possible.
Sprinkle with grated mozzarella cheese, then grated Romano cheese.
Cover with additional sauce in thin layer.
Add another layer of noodles, ricotta, mozzarella and Romano cheese; then top with sauce.
Sprinkle more cheese on top and bake at 350° for 1 hour.