Ingredients
- 1 lb. ground beef
- 26 oz jar spaghetti sauce
- 1-3/4 cups (15 oz) ricotta cheese
- 1 egg, slightly beaten
- 1 cup (8 oz can) tomato sauce*
- 1/2 tsp dried basil leaves
- 1/2 tsp dried oregano leaves
- 12 pieces oven ready lasagna
- 4 cups (16 oz) shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Preparation
Step 1
1. Heat oven to 350 degrees. In large skillet cook meat until browned; remove from heat. Drain. Stir in spaghetti sauce.
2. In a small bowl, stir together ricotta cheese, egg, basil and oregano.
3. In a 13 x 9 x 2 inch baking dish, spread 3/4 cup meat sauce.
4. Place 3 pieces of uncooked pasta crosswise over sauce. Pieces should not overlap or touch side of pan since they will expand when baked.
5. Spread about 2/3 cup ricotta mixture evenly over pasta.
6. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely.
7. Sprinkle with 1 cup mozzarella cheese.
8. Repeat steps 4 and 5 TWO times more.
9. Spread remaining meat sauce completely over pasta
10. Sprinkle with remaining mozzarella and Parmesan cheese.
Cover with foil. Bake 30 minutes; remove foil.
Bake 10 to 15 minutes or until hot and bubbly.
Let stand 5 minutes before cutting. Serve with additional sauce, if desired.
*For a saucier version, add 1 cup (8-oz can) tomato sauce
MAKE AHEAD DIRECTIONS: Prepare recipe. Do not bake. Cover with plastic wrap, then foil. Refrigerate up to 48 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 350 about 40 minutes and frozen lasagna about 1 hour 30 minutes, removing foil during last 10 minutes of baking.