This turned out FANTASTIC, especially for the ease of it! Although I did add a few things. I sauted one small onion, chopped, and one garlic clove, minced. (You can do this in either cooking spray or olive oil) until the onions were tender/just turning brown. I then added Parsley to this, and minimal garlic salt, salt, and pepper. I mixed this into the Beef/Pasta sauce mixture. I also used sprinkled Parmesan in each cheese layer and sprinkled it on the top before covering and baking. I didn't use nearly the amount of Ricotta they called for, but maybe that was just personal preferance. These modifications made it MUCH more flavorful as opposed to just meat, sauce, and cheese. Paired with cooked Spinach and fresh Italian bread (toasted w/ butter and garlic salt) on the sides--made a great meal! The family LOVED it :D
When we say easy lasagna, we mean easy lasagna. You don't even have to cook the noodles for this speedy yet impressive pasta dinner.
Yield: 6 to 8 servings
- 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
- 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.
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