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      1 lb ground beef
      2-1/2 cups mozarella cheese, shredded, divided
      15-oz container ricotta cheese
      1/2 cup parmesan cheese, grated, divided
      1/4 cup chopped fresh parsley
      1 egg, beaten
      24-oz jar traditional pasta sauce
      1 cup water
      12 lasagna noodles, uncooked
      Heat oven to 350°F.
      Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.
      Drain meat. Return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar. Cover with lid and shake well. Add to meat mixture. Stir until blended. Spread 1 cup meat sauce onto bottom of 13×9-inch baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
      Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min before cutting to serve. Serves 12

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