1 (26 ounce) jar meatless spaghetti sauce (sometimes I use a jar and a half)
salt/pepper/garlic and italian seasoning
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups ricotta cheese
4 cups shredded mozzarella cheese
1 package pepperoni
Cook spaghetti, meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasonings ; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place some of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers, after the last layer of meat sauce, top with pepperoni and cover with mozzarella cheese. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. (usually does not take that long, just watch it)