Extra-Easy Lasagna3/4 pound ground beef
3 cups Traditional Spaghetti sauce
6 uncooked lasagna noodles
1 container (15 ounces) ricotta cheese (about 2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup water
In 10-inch skillet cook beef until done, I chop it up as small as I can get it. Drain fat, of course. Add spaghetti sauce heat through, stirring occasionally.
In 2-quart casserole dish:
- spread 1 1/2 cups meat mixture.
- Top with three uncooked lasagna noodles (my casserole dish is about 2 inches longer than the length of the noodles, so I put the 3 noodles all the way to one side and break another noodle and lay it at the other end going the opposite direction. Hope that makes since.)
- half of the ricotta cheese and
- half of the mozzarella cheese
Repeat layers. Top with remaining meat mixture. Slowly pour water around inside edges of baking dish. Cover tightly with foil.
Bake at 375 for 45 minutes. Uncover; bake 10 minutes more.
Let stand 10 minutes before serving.
Don't forget the garlic bread! Yum!
Recipe is from the Campbell's Quick and Easy Cook Book