New Classic Beef Lasagna

By bjnelson55

The old-fashioned goodness of lasagna gets a new flavor twist from smoked mozzarella. No-boil lasagna noodles and prepared sauce make it a breeze.

Ingredients

• 1 jar (48 ounces) chunky pasta sauce
• 2 eggs
• 2 cups (8 ounces) ricotta cheese
• 2 cups (8 ounces) shredded smoked mozzarella cheese
• 2 cloves garlic, minced
• 1/2 pound ground beef
• 10 ounces mushrooms, sliced add to shopping list
• 8 ounces no-boil lasagna noodles
• 1/4 cup (1 ounce) grated parmesan cheese
• 1/2 cup chopped fresh parsley

Preparation

Step 1

1. Preheat the oven to 375°F. Coat a 13" x 9" baking dish with cooking spray. Pour 2 cups of the sauce in the bottom of the pan.

2. In a bowl, combine the eggs, ricotta, 1 cup of the mozzarella, and the garlic.

3. In a large nonstick skillet over medium-high heat, cook the beef and mushrooms, stirring, for 6 minutes, or until the beef is no longer pink. Drain off any fat. Stir in the remaining sauce.

4. Place a single layer of the lasagna noodles in the bottom of the prepared baking dish. Top with half of the ricotta mixture and a generous 1 1/2 cups of the sauce. Repeat the layering. Cover with the remaining lasagna noodles, the remaining sauce, and the remaining 1 cup of the mozzarella. Top with the Parmesan and parsley.

5. Cover with foil and bake for 30 minutes, or until hot and bubbly and the noodles are tender. Remove the foil and bake for 10 minutes. Let stand for 10 minutes before serving.