1 pound Lasagne, uncooked

1 pound 93% lean ground beef

4 cups spaghetti sauce

2 eggs, lightly beaten

15 ounces ricotta cheese

8 ounces shredded part-skim mozzarella cheese

dash nutmeg (optional)

6 Tbsp. grated Parmesan cheese, divided

Cook lasagne according to package directions; drain. Brown ground beef in a skillet, breaking meat into small pieces; drain. Add spaghetti sauce to meat and heat. In a separate bowl, mix eggs, ricotta, mozzarella, nutmeg and 4 Tablespoons of Parmesan cheese. Spread 1/4 of the sauce mix in the bottom of a lasagne pan or baking dish. Cover with 1/3 of pasta pieces. Spread 1/3 of cheese mixture over pasta. Repeat sauce, pasta and cheese mixtures TWICE and top with remaining sauce. Sprinkle with remaining 2 Tablespoons Parmesan cheese. Bake, covered at 350 degrees for 50 minutes or until hot and bubbly. (Interior must be 165 degrees.)