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Healthy Harvest Easy Lasagna

Yield

Ingredients

  • 1 pound ground beef
  • 3 cups (about a 26-ounce jar) spaghetti sauce
  • 1 1/2 cups water
  • 1 3/4 cups (15-ounce container) ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella or Monterey jack cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 9 pieces RONZONI HEALTHY HARVEST LASAGNE, uncooked

How to Make It

  1. Heat oven to 350°. In 3 quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13- x 9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread half the cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with remaining 1 cup mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.