LASAGNA

By curly

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.