| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Quick Lasagna

1 pound lean ground beef
1 tablespoon olive oil
2 (16-ounce) jars spaghetti sauce
8 ounces no-boil lasagna noodles
1 (15-ounce) container ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

1. Heat oil for a minute in a large heavy skillet; brown ground beef in oil. Add spaghetti sauce and simmer for 15 minutes; remove from the heat.
2. Preheat oven to 350°F (175°C).
3. Meanwhile, assemble the lasagna. Spread a thin layer of sauce in an ungreased 13 x 9 x 2-inch baking pan; put down a layer of noodles, then another thin layer of sauce, a layer of ricotta, then mozzarella and finally parmesan. Repeat the layers, alternating: noodles, sauce, ricotta, mozzarella and Parmesan, ending with sauce.
4. Bake for 40 to 50 minutes or until lightly browned and bubbly. Allow to stand for 15 minutes before serving.

Makes 9 servings.