Beef, Pasta

Easy Lasagna

  • 1 pound Ground beef
  • 32 ounces Spaghetti sauce
  • 1 1/2 cups Water
  • 30 ounces Ricotta cheese
  • 12 ounces Mozzarella cheese
  • 1/2 cups Parmesan cheese, grated
  • 2 Eggs
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 cup Parsley, chopped
  • 8 ounces Lasagne noodles

    • Brown beef; drain off excess fat.

    Add sauce and water; simmer about 10 minutes.

    Combine remaining ingredients for filling, except lasagna Pour about 1 cup sauce on bottom of 13 x 9 x 2-inch baking pan.

    Layer 3 pieces uncooked lasagna over sauce.

    Cover with about 11 cup sauce.

    Spread 1 of cheese filling over sauce.

    Repeat layers of lasagna, sauce and cheese filling.

    Top with layer of lasagna and remaining sauce.

    Cover with aluminum foilBake at 350° for 55 - 60 minutes.

    Remove foil and bake for 10 minutes longer. Allow to stand about 10 minutes before cutting.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Betty Khalas of Dearborn, MI. 

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