Lasagna takes some prep work, but really, it's the easiest thing in the world to make. And it's SO GOOD!
This makes 1 9-by-13 pan of thick lasagna.
Boil water in a medium to large pot. Cook 9 lasagna noodles until still slightly firm.
In a separate pan, cook 1 lb. ground beef until brown. Add whatever kind of sauce you'll be using until there is plenty of sauce to cover the meat. (I usually just use tomato sauce, but technically you could do any kind of pasta sauce.)
(I'm putting measurements on this next part, but really I just eye it until it's the right consistency. Besides, the first couple times I made this, I ended up needing to make a little more part way through. You'll just have to adapt it to how much filling you like.)
1 or 2 eggs
1 pint (15 oz) Ricotta cheese
dash of salt
Mix this in a bowl until it's a medium thickness. I like to use quite a bit of Italian dressing, and it also is an easy way to thin it out a little if you need to.
In a 9-by-13 inch casserole pan put a little bit of non-meat filled sauce on the bottom, this will act like grease, so you don't need to spray the pan. Layer three noodles, and don't worry about them touching some, that's a good thing. Then put a layer of cheese mixture followed by a layer of meat sauce. If you're putting anything else like olives, artichokes, peppers, whatever, this is a good place to put them. Continue the pattern until you're out, and cover the top with some sauce (even plain is fine) and parmesan and mozzarella cheese. Bake at 350 for 45 minutes to an hour. Let sit for at least five minutes before eating.
Of course, you can also make vegetarian lasagna, which is also very good.