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Extra-Easy Lasagna

Extra-Easy Lasagna

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin

Yield

6 to 8 servings

When we say easy, we mean easy. You don't even have to cook the noodles for this speedy yet impressive lasagna that always gets rave reviews. Lasagna is a family favorite, but this version is extra-special because it only requires 5 ingredients: ground beef, pasta sauce, lasagna noodles, ricotta cheese, and shredded mozzarella (we don’t count the water!). It’s rated 5 stars for a reason. Pro tip: Make a double batch: Enjoy one now and freeze one for a quick meal on a busy weeknight.

Ingredients

  • 1 pound lean ground beef
  • 4 cups tomato-basil pasta sauce
  • 6 uncooked lasagna noodles
  • 1 (15-ounce) container ricotta cheese
  • 2 1/2 cups (10 ounces) shredded mozzarella cheese
  • 1/4 cup hot water

How to Make It

  1. Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

  2. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

  3. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

  4. Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.