My mother found this recipe on the back of a box of Skinner lasagna over 30 years ago. She made it all my life and then, of course, shared the recipe with me. And now, because I love to make your life in the kitchen easier, I am sharing it with you.
I hear so many folks so they don't make lasagna because it's too hard. Well, not any more! Lasagna can't get any easier than this. YOU DON'T HAVE TO BOIL YOUR NOODLES! I know you can't believe that, but you add extra water to your sauce and that cooks the noodles while it's baking.
AND, it makes A LOT! So, either invite some friends or plan to eat it again later in the week.
Try it...I promise you won't be disappointed!
1 lb ground beef
1 jar (24 oz) spaghetti sauce
1 1/2 cups water
1 container (15 oz ) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces Lasagna, uncooked
DO THIS:Pre-heat oven to 350°F. In 2-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 11x7inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.