2 - (15 oz.) or 1 (32 oz.) container Frigo® Whole Milk Ricotta Cheese
1 (16 oz.) pkg. Frigo® Mozzarella Cheese, shredded
1 (5 oz.) Frigo® Shredded Parmesan Cheese Cup
2 eggs, beaten
1 lb. ground beef
1 (24 to 26 oz.) jar spaghetti sauce
1 cup beef broth or water
12 uncooked lasagna noodles
Preheat oven to 375°F.
Mix Frigo® Whole Milk Ricotta Cheese and eggs in a bowl. Stir in 3 cups Frigo® Mozzarella Cheese and 3/4 cup Frigo® Parmesan Cheese. Reserve remaining Frigo® Mozzarella Cheese and Frigo® Parmesan Cheese.
Brown ground beef over medium heat until not pink, about 10 minutes. Drain. Season with salt and pepper, to taste. Stir in spaghetti sauce and beef broth.
Spread 1-1/2 cups meat sauce in bottom of 13 x 9-inch glass baking dish. Top with 3 noodles lengthwise, place 4th noodle crosswise, breaking to fit. Layer heaping 1 cup of the meat sauce and 1/2 of the Ricotta mixture. Repeat layers once. Top with remaining 4 noodles and remaining meat sauce.
Cover with aluminum foil. Bake in 375°F oven until noodles are tender and sauce is bubbly, about 50 minutes. Remove foil. Sprinkle with reserved cheeses. Bake uncovered until cheese is melted, about 10 minutes. Let stand, loosely covered, 15 minutes before serving.