pat's Recipe

Simply Lasagna

Category: PASTA

1 container (15 ounce) part skim ricotta
cheese
2 1/2 cups shredded mozzarella cheese,
divided
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1 eggs, lightly beaten
1 jar (26 oz) spaghetti sauce
1 lb ground beef, browned and drained
1 cup water
12 lasagna noodles, uncooked

Preheat oven to 350F. Mix ricotta cheese,
1 1/4 cup of the mozzarella cheese, 1/4 cup of Parmesan cheese, parsley and egg until well blended; set aside.
Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. (This wil yield about 5 cups sauce.)
Place 1 cup meat sauce on bottom of 13x9-inch baking dish. (This way the noodles won't stick to the pan.)
Layer 3 lasagne noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce.
Sprinkle with remaining 1 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Cover tightly with greased aluminum foil. Bake 45 minutes or until cooked through.
Remove oil and bake an additional 15 minutes or until bubbly. Let stand 15 minutes before cutting for easier serving.

makes 12 servings

ADDING water the sauce helps cook traditional noodles during the baking, so you don't have to cook them beforehand. This saves 15-20 minutes of prep time.
SP
RAYING the foil with cooking spray prevents the cheese from sticking when you peel the foil off the dish.