This is my adaptation of the recipe on the back of the San Giorgio Lasagne box. I think I've finally perfected it (as far as the way I like lasagna), so I'm immortalizing it here.
1 ½ lb ground beef
½ onion, diced
3 C (about 28-oz jar) spaghetti sauce
8 C (4 lb) ricotta cheese
3 C (12 oz) shredded mozzarella cheese
½ C grated Parmesan cheese + additional
6 eggs
2 T Italian seasoning
The smallest box of lasagna noodles you can find (I like Barilla)
Preheat oven to 350°F.
Sauté meat and onions until fully cooked; drain. Pour in jar of sauce, then fill the jar up about halfway with water and add that as well. Combine, set aside.
In a very large bowl, combine the cheeses, eggs, and seasoning. Mix well.
Start assembling the lasagna in a 10" X 13" pan: Pour about ½ C sauce into the bottom of the pan and spread it around to cover. Over that, lay 3 or 4 uncooked lasagna noodles. Leave some space between them, because they will expand as they cook in the oven. Next, spoon on half of the cheese mixture and spread evenly. Top with a little less than half of the sauce and spread evenly. Repeat: noodles, cheese, sauce (using up the cheese and leaving just a little sauce). Top with one more layer of noodles and then cover with the rest of the sauce. Sprinkle with additional parmesan cheese.
If you can lift it (this thing probably weighs about 10 pounds now, especially if you used a glass pan to begin with), place the pan on a large cookie sheet (you may want to cover the cookie sheet with aluminum foil first to make cleanup easier). Cover the lasagna with aluminum foil and bake for 60-70 minutes, until hot and bubbly. Remove foil and bake for another 10-15 minutes, or until lightly browned. Remove from oven and allow to stand about 10 minutes before cutting for easier handling.
Makes about 15 servings, but it's fantastic as leftovers.