Cook the meat sauce

• Brown the ground beef in a pan, seasoning it with garlic salt.
• Drain the fat, then add two jars of pasta sauce.
• Let it simmer.

Make the ricotta mixture

• In a bowl, combine the ricotta, Parmesan and a good handful of shredded cheese.
• Add garlic salt and the eggs, then mix lightly.

Prepare the dish

• Spray a large casserole dish.
• Spread a generous layer of pasta sauce over the bottom.

Layer the lasagna

• Add a layer of oven-ready noodles, overlapping and breaking them as needed.
• Spread half of the ricotta mixture, then a layer of meat sauce and a layer of shredded cheese.
• Repeat with more noodles, the remaining ricotta, meat sauce and cheese, finishing with a generous topping of shredded cheese and Parmesan.

Bake

• Place the dish on a cookie sheet and bake at 175 °C until the noodles are cooked and the cheese is melted and golden.

Rest and serve

• Let the lasagna rest before cutting and serving.