DOUBLE BATCH LASAGNA

2 lb. ground beef (or 1lb beef/1lb. bulk sausage)
3 (15 1/2 oz) jars spaghetti sauce
2 lbs. ricotta cheese
1 1/2 lbs. mozzarella
1 egg, beaten
1 T. parsley flakes
salt and pepper
1 lb. lasagna noodles, cooked
1 cup grated Parmesan cheese

Brown beef in large skillet. Drain fat. Add spaghetti sauce, heat just to boiling. Cut 12 thin slices mozzarella for topping. Shred remainder and mix with ricotta, egg, parsley, salt and pepper. Ladle 1 cup meat sauce into bottom of each baking dish (about 12"x8"). Layer 3 noodles, then about 1 cup cheese mixture and 1 cup meat sauce in each pan. Repeat twice. Sprinkle 1/2 cup Parmesan cheese onto each. Top with mozzarella slices. Bake one pan @ 350 degrees for 30 minutes. Wrap and freeze the other pan. To serve. Preheat oven to 400 degrees. Heat frozen lasagna for 75 minutes. Uncover and then heat for 15 minutes more. Each pan serves 6-7 people. (Use freezer proof dish.)