Measure out 1 1/2 cups dry rice and place in a strainer. Run cool water over the rice for a couple of minutes. Allow rice to drain.
In a microwave safe bowl, add rinsed rice with 3 cups of water. Place in the microwave and cook uncovered for 15 minutes.
Meanwhile, preheat oven to 350f degrees. In a large skillet, brown ground beef with diced onions. Drain well and place back in skillet.
Stir in one jar of spaghetti sauce. Set aside.
In a medium bowl, combine ricotta cheese, one cup of mozzarella cheese, eggs, minced garlic and Italian seasoning with a fork until combined well. Set aside.
In a 9x13 baking dish, spread 1/3 of meat sauce. Then layer 1/2 of the prepared rice. On top of that layer spread 1/2 of the ricotta cheese mixture. Repeat layers ending with meat sauce.
Sprinkle with Parmesan cheese. Cover with aluminum foil. Bake for 35 minutes.
Remove from oven and add remaining shredded mozzarella cheese. Place back into the oven until melted.
Let cool for about 10 minutes.
To serve: spoon 1/2 cup spaghetti sauce (from second jar) onto a plate or bowl. Then slice rice lasagna and place on top of sauce. Serve with salad and garlic bread.
Notes
Additional add-ins: diced green peppers and sliced mushrooms. For a thicker lasagna, use an 11 x 7 baking dish. For a creamier filling, try using cottage cheese instead of ricotta.