Lasagna with No Cook Noodles

By ginasheppard

Ingredients

• 2 lb. ground beef
• 6 C. (about two, 26-oz jars) spaghetti sauce
• 16 oz. tomato sauce
• 3 1/2 C. (30 oz.) ricotta cheese and/or cottage cheese
• 2 eggs, slightly beaten
• 1 t. dried basil
• 1 t. dried oregano
• 12 pieces SAN GIORGIO Oven Ready Lasagna, uncooked
• 4 C. shredded mozzarella cheese
• 1/2 C. grated Parmesan cheese

Preparation

Step 1

1. Remove 12 pieces of pasta from package. Heat oven to 350 degrees.
2. In large skillet, cook meat until browned. Remove from heat and drain. Stir in spaghetti sauce and tomato sauce.
3. In small bowl, stir together ricotta cheese, egg, basil and oregano.

ASSEMBLY:
1. In 13x9x2 baking dish, spread 1/5 meat sauce.
2. Place 3 pieces uncooked pasta over sauce. Pieces should not overlap or touch side of pan since they will expand when baked.
3. Spread about 1/3 ricotta mixture evenly over pasta. Spread 1/5 meat sauce evenly over ricotta, covering pasta completely. Sprinkle with 1 C. mozzarella.
4. Repeat steps 2 and 3 TWO more times. Top with remaining 3 pasta pieces, Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese.
5. Cover with non-stick foil. Bake 30 minutes; remove foil and bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before cutting. Serve with additional sauce, if desired.

Layers (start at bottom of list and build each layer from bottom up)

(Top)
Parmesan Cheese

(Layer 4)
1 C. mozzarella
1/5 meat sauce
3 Lasagna Noodles

(Layer 3)
1 C. mozzarella
1/5 meat sauce
1/3 ricotta mixture
3 Lasagna Noodles

(Layer 2)
1 C. mozzarella
1/5 meat sauce
1/3 ricotta mixture
3 Lasagna Noodles

(Layer 1)
1 C. mozzarella
1/5 meat sauce
1/3 ricotta mixture
3 Lasagna Noodles

(First)
1/5 meat sauce on bottom of dish