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Yield: 8 servings

2 3/4 cups Nicoletti's marinara sauce, divided (thick bottled marinara can be substituted)

12 lasagna noodles (about 12 ounces), cooked and drained, or fresh pasta sheets (see note)

1 1/4 cups grated Parmesan, divided

1 1/2 pounds ground chuck, cooked and drained, divided

1 1/2 (15-ounce) cartons ricotta cheese, divided

4 1/2 cups (about 1 pound) string provel, divided

1 to 2 tablespoons minced fresh parsley

1. Preheat oven to 350 degrees. Spread about 1/2 cup marinara in a deep 9-by-13-inch baking pan; arrange 3 noodles in a single layer over sauce. Sprinkle about 1/3 cup Parmesan over noodles; sprinkle about a third of the cooked meat on top. Distribute about 1/2 carton ricotta, by spoonfuls, over meat. Sprinkle with about 1 cup provel; top with 3/4 cup marinara. Starting with the noodles, repeat layers twice. Top with remaining 3 noodles; sprinkle with remaining provel (about 1 1/2 cups).

2. Cover pan tightly with heavy-duty foil. Bake 50 to 60 minutes or until hot and bubbly.

3. Remove foil; sprinkle with remaining Parmesan (about 1/4 cup) and parsley. Bake about 5 minutes more. Allow to stand 10 minutes before serving.

Note: If you make your own pasta, use uncut sheets instead of lasagna noodles.

Per serving: 765 calories; 41g fat (48 percent calories from fat); 23g saturated fat; 143mg cholesterol; 51g protein; 48g carbohydrate; 10g sugar; 3.5g fiber; 1,170mg sodium; 772mg calcium; 750mg potassium.