Extra-Easy Lasagna
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.
Member Ratings and Reviews
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Good recipe - and very easy. I think I'd use a more savory sauce next time and I added an egg and parmesan to the ricotta and enjoyed that very much. Very thin lasagna, tho :)09/23/08
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GOOD & EASY FIXINGS. HIGHLY REGARDED BY ALL. I HAVE CHANGED UP USING ONE LB. EACH OF GROUND CHUCK & ITALIAN SAUSAGE.
I'VE ADDED 1-2 tsp. OF GARLIC POWDER & ITALIAN SEASONING. I ALSO SUBSTITUTED THE RICOTTA WITH A 24 oz. CONTAINER OF COTTAGE CHEESE MIXED WITH 2 EGGS & 1 c. OF PARMESAN CHEESE. WHEN I FIX IT THIS WAY I USUALLY USE 9 LASAGNA NOODLES, TOO. EVERYONE LOVES IT. ALL THAT'S NEEDED IS A SALAD & GARLIC BREAD.04/16/07





