Friday, September 18, 2009

Simply. Lasagna

{To put it simply... I made this yesterday for a family I took dinner to, and yes, forgot to take a picture of it. It looked yummy though!}

I love this recipe because you assemble it using uncooked noodles. It also freezes REALLY well! Love it!

1 pound ground beef
2 1/2 cups shredded mozzerella cheese, divided
1 (15 oz) container Ricotta Cheese
1/2 cup grated parmesan cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 (26 oz) jar spaghetti sauce
1 cup water
12 lasagna noodle, uncooked

Preheat oven to 350F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cup mozzerella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended: set aside. Drain meat: return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar cover and shake well. Add to skillet; stir until well blended (you should have about 5 cups.)

Spread 1 cup of the meat sauce onto bottom of 9 x 13 baking dish; top with lauers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1 1/4 cups mozzerella cheese and remaining 1/4 cup parmesan cheese. Cover tightly with greased foil.

Bake 45 min. Remove foil; continue baking 15 min. or until center is heated through. Let stand 15 in. before cutting for easier serving.

Recipe from Kraft foods online recipes

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