THE PROCESS:
1. Fry up the ground beef until it's all brown, then drain.
2. Return beef to skillet, and add the two jars of sauce. (TIP: Add a little bit of water into the jars to get as much sauce as possible out.)
3. In a medium-sized bowl, mix two cups of mozzarella cheese, the whole container of ricotta cheese, milk, and the parmesan cheese together.
4. While cooking the burger, bring 4 quarts of water to a boil. Add the noodles to the water. Cook 10-15 minutes or until the pasta is tender. Drain, do not rinse.
5. When putting it all together, start with a few medium-sized scoops of the meat mixture. Spread evenly, then top with 4 noodles. Spread a quarter of the dairy mixture on top. Repeat three more times or until supplies run out.
6. Cover with aluminum foil and bake for 90 minutes at 350°F. When the time is up, sprinkle the rest of the mozzarella cheese and return to oven for 5 more minutes.
7. Check to see if the lasagna is heated thoroughly to 165°F or hotter. Cool 2 minutes, then serve. Refrigerate leftovers or discard them.
