My Standard Lasagna - cooking recipe

Ingredients

1 1/2 lbs lean ground beef (or mix ground beef with Italian sausage meat)
garlic powder, to taste
3 cups spaghetti sauce (a meat flavored version, homemade is best, but bottled is ok too)
1 (15 ounce) container light ricotta cheese (or small curd cottage cheese, drained well)
1 1/2 - 2 cups part-skim mozzarella cheese, shredded
6 slices provolone cheese
1/2 cup parmesan cheese, grated
1 -2 large egg
parsley, to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
0.5 (16 ounce) package lasagna noodles, cooked until just soft, approximately

Preparation

Preheat oven to 350 F and lightly grease a deep 9x13\" casserole, spread just a couple of spoonfuls of spaghetti sauce in the bottom of the pan and set aside.
Brown meat in a skillet until fully cooked; drain fat.
Combine the cooked meat with the rest of the spaghetti sauce and a few shakes of garlic powder, heat until warmed through, about 5-10 minutes.
Meanwhile, in a medium bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, the Parmesan cheese, the eggs, a few liberal shakes of garlic powder, parsley, salt and pepper, mixing well.
Place a layer of lasagna noodles in the bottom of the prepared baking dish, then pour some of the meat sauce, spreading to cover evenly.
Spread some of the cheese mixture on top of that, then top with another layer of noodles.
Repeat layers until you have used up all of your filling.
Sprinkle remaining mozzarella over the top, then place the slices of provolone cheese on top, leaving some gaps.
Cover tightly with foil and bake 45 minutes.
Remove from oven, leaving covered, set on top of the stove and let rest 20-30 minutes.
While the lasagna is resting, you can pop in a loaf of garlic bread wrapped partially in foil.