Mueller's Classic Lasagna

1 tbsp. corn oil
1/2 lb. ground beef
3/4 cup chopped onion
2 cloves garlic, minced
5 cups prepared spaghetti sauce (meatless)
1/4 cup chopped parsley

30 oz. ricotta cheese
2 eggs, slightly beaten
1 cup grated parmesan, divided
8 oz. shredded mozzarella, divided
16 oz. lasagna noodles, cooked and drained

Heat the corn oil. Sautee beef, onion, and garlic until meat is browned, about 10 minutes. Add sauce and parsley. Simmer another 15 minutes.

Combine ricotta, eggs, 3/4 cup parmesan, and 1 1/2 cups mozzarella.

In a 13x9 baking dish, spread 1 cup of the meat sauce, followed by 1/4 of the noodles, and 1/3 of the ricotta mixture. Repeat twice. Top with remaining noodles, meat sauce, 1/2 cup mozzarella, and 1/4 cup parmesan.

Cover and bake at 375 degrees F for 35 minutes. Uncover and bake another 15 minutes. Let stand 15 minutes before serving.