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

Extra-Easy Lasagna

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.

Southern Living DECEMBER 2000

  • Yield: 6 to 8 servings

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

Preparation

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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Extra-Easy Lasagna Recipe

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