Extra-Easy Lasagna
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 x 2-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*F for 45 minutes; uncover
and bake 10 more minutes. Let stand 10 minutes before serving.
Makes 6 to 8 servings.