INGREDIENTS: 1 Box of Oven Ready Barilla Pasta (You may have some leftover) 1.5 lbs of Beef (80/20) 1 lb of Mozzarella (Shredded) 1 (28 oz) of Tomato Sauce 1 (28 oz) of Crushed Tomato Sauce 1 (16oz) Container of Whole Milk Ricotta 1 egg (Ricotta Binder) 1 TS Dried Oregano (Ricotta Mixture) 8 Cloves of Garlic (Minced) 1 Medium Onion (Finely diced) 10 Leaves of Fresh Basil 2 TB of Garlic Powder (1 for sauce, 1 for meat) 2 TB of Onion Powder (1 for sauce 1 for meat) 2 TB of Dried Oregano (1 for sauce, 1 for meat) 2 TB of White Sugar (for sauce) Salt and Pepper to Taste Olive Oil (Saute Onions and Garlic) THINGS YOU NEED: 9x12 Lasagna pan (You can use a deeper pan to make a lasagna with multiple layers) Aluminum Foil Cooking Spray (To grease aluminum foil) NOTE: The ricotta mixture is about 1 TB of dried Oregano mixed with 1 egg. The lasagna was in the oven for about 50 minutes with the last 10 minutes uncovered. When using "no boil" pasta, you must read the back of the package for the cooking time and temperatures as each brand is different!