Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
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.
Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.
This dish pairs well with green beans, mushrooms, broccoli, asparagus, salad, or an assortment of roasted vegetables. One could swap out the beef for chicken or sausage, or one could replace red sauce with white sauce. Additional cheeses could also be added. When entertaining guests, this could be served with the classic bread and salad combination.
Not to be rude, I am thankful for your input, but next time you write a review, (And I assume others will feel the same.) That you use correct grammar and punctuation marks so we can understand truly what you are a tempting to say. Also, please try to stay away from using un-necessary information in reviews, because the fact of that you are not the best cook does not give any important information to the reader. But thank you for your opinion, it's helped decide if I would like to make this for my mother and I! (: Have a pleasant day.~Sky.
Hi Skylar,Not to be rude, but the next time you review a comment, I hope you remember the saying, "When you assume, you make an ASS out of yoU and ME!". I disagree with you. I think Lala29's review included pertinent information. I would like to know the skill or comfort level of a cook, especially since I'm a novice myself. I'm also lazy in the kitchen, so to hear the recipe was easy made me happy and more likely to try it. As a side note (I realize this is unnecessary information), I found it ironic you chided Lala's grammar when yours was not correct either.Have a pleasant day,Tiff
This is VERY similar to the recipe we have been using in my restaurant
for years. The only thing we really do differently is we take the
ricotta, and mix in egg, Italian seasoning and parmesan. Then place the
mixture in a ziplock bag, cutting off just the tip of one of the corners
(like piping icing on a cake). That way it's much easier to apply,
rather than trying to mash and spread the ricotta with a spatula that
can usually end up being a frustrating mess. Hope this little tip helps someone.
This is great because it's one package or jar of each ingredient -- no waste. And it's amazing how much simpler lasagna is if you don't have to cook the noodles first. The technique is what's key--the extra water, the aluminum foil. I cooked mine an extra 15 minutes because the noodles didn't seem quite done -- but they would have cooked for 10 more minutes if I'd removed the foil. I just wanted to be sure. If your dish is full, the foil will pull off the melted cheese when you remove it. I think it would be better just to add the cheese to the top when you take off the foil and put it back in the oven for 10 minutes. I added some things: another 1/2 lb of beef, onion & garlic to the sauce; also parsley & shredded parm to the ricotta. As a result, I had to drain off some liquid to make room for the water (not sure I shouldn't just have skipped it). Using a very deep dish as shown in the photo rather than a glass one would help here. Because my dish was so full, I lined a jelly roll dish with alum foil and put it in the oven on top of the dish. Saved a lot of clean up!
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