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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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No pre-cooking needed but your guests will never know! My adjustments to this recipe add more sauce and more cheese since I always seemed to run short when assembling this dish. This is a tried and true winner on Bridge night. For the best flavor I recommend Prego sauce flavored with Italian sausage - or brown some Italian sausage along with the ground beef for the sauce. Ingredients:
1 lb ground beef |
4 cups spaghetti sauce |
1 1/2 cups water |
1 (15 ounce) container ricotta cheese |
3 cups shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
2 eggs |
1/8 cup dried parsley (or 1/4 c. fresh chopped parsley) |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
6 ounces dry lasagna noodles |
Directions:
1. Heat oven to 350°F.
2. In a 5 quart saucepan, brown the meat then drain the fat.
3. Add the spaghetti sauce and water.
4. Simmer about 10 minutes.
5. While the sauce simmers, mix ricotta cheese, 1 1/2 cups Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
6. Pour a generous 1 cup of the sauce on the bottom of a 13x9x2-inch baking dish.
7. Arrange a single layer of uncooked lasagna noodles over sauce.
8. Cover with a generous 1 cup of sauce; spread half of cheese mixture over sauce.
9. Repeat layers of noodles, sauce, and cheese filling.
10. Top with a layer of lasagna noodles and the remaining sauce then sprinkle with remaining Mozzarella cheese.
11. Cover with aluminum foil and bake for 45 minutes.
12. Remove foil and bake an additional 15 minutes or until the cheese begins to turn golden on top.
13. Let stand 10 minutes before cutting.
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