Lazy Lasagna

We're moving.  Like in a couple days.  I'm terrified of not having everything together.  Or losing something.  Or desperately needing something that I haven't used in 18 months, but might just need in the next two weeks, only to find that it's packed in a box at the bottom of the pile.

I'm trying to use up the food we have.  I found this recipe for Spinach Lasagna Roll-ups in a cookbook.  And I thought, "I have spinach in the freezer!  And ricotta in the fridge!  That's what I'll make for dinner!".  Well, the ricotta was moldy, but I already had my mind set.  So I bought more.  Then we only had half a box of lasagna noodles, so I bought more.  Then, when I finally was home from running errands and was starving, I got lazy.  I didn't feel like messing with the spinach.  Or like cutting up garlic or onions.  So this is NO CHOP lasagna (I cut the parsley with scissors). 


Lasagna
1 pound ground beef
1 jar spaghetti sauce
16 lasagna noodles
1 t. garlic powder
1 t. onion powder
1 t. salt
1 t. pepper
2 T. fresh parsley
1- 16 oz. container of ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup of grated Parmesan cheese
1 egg

Cook the lasagna noodles in a big pot of salted boiling water for 10 minutes. Drain.
Brown the ground beef and then add the sauce to warm.
Mix everything else EXCEPT for 1 cup of mozzarella (set aside) in a mixing bowl.
Layer the sauce, noodles, and cheese, starting with the sauce in a 9x13 pan.  I did 4 noodles at a time, and ended up with 4 layers in the pan.
Sprinkle that extra cup of mozzarella on top.
Cover with foil and bake at 400 degrees for 35 minutes.  Take the foil off and broil until the cheese on top is bubbly.