Extra Easy Lasagna
Yield
8 servingsPrep
15 minCook
55 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
ground beef
|
|
| 3 | cups |
spaghetti sauce
|
|
| 15 | ounces |
ricotta cheese
|
|
| 8 | ounces |
mozzarella cheese
shredded |
|
| 6 | Uncooked |
lasagna noodles
|
*
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
ground beef
|
|
| 7.1E+2 | ml |
spaghetti sauce
|
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 231.2 | ml/g |
mozzarella cheese
shredded |
|
| 6 | Uncooked |
lasagna noodles
|
*
|
| 59 | ml |
water
|
|
Directions
In 10 inch skillet over medium high heat, cook beef until browned, stirring to separate meat.
Spoon off fat.
Add spaghetti sauce, heat through, stirring occasionally.
In 2 quart oblong baking dish , spread 1½ cups meat mixture.
Top with 3 uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella cheese.
Repeat layers.
Top with remaining meat mixture.
Slowly pour water around inside edges of baking dish.
Cover tightly with foil.
Bake at 375℉ (190℃) F for 45 minutes.
Uncover; bake 10 minutes more.
Let stand 10 minutes before serving.
