Ingredients:
1 -1 1/2 lb ground beef
3 cups Ragu chunky tomato sauce with extra tomatoes onions and
garlic
3/4 cup water ( rinse out sauce jar)
9 uncooked lasagna noodles
1 (16 ounce) containers ricotta cheese
2 (8 ounce) bags of sliced mozzarella cheese
1/4 cup parmesan cheese
Directions:
Brown ground beef and drain.
Return to pan.
Add sauce and water.
Bring to boil.
Remove from heat.
In 9×13 pan, add small amount of sauce, then 3 uncooked noodles, half of ricotta cheese, 1/3 of the meat sauce, and half of the mozzarella cheese.
Add 3 more noodles, the rest of the ricotta cheese, about 1/3 of the sauce (be sure to save enough to cover the top), and the rest of the mozzarella cheese.
Top with the last 3 noodles, the rest of the sauce and sprinkle with parmesan cheese.
Cover with foil (very important) and bake for 1 hour in preheated 375F oven.
Let stand 15 to 20 minute before cutting into squares.
Note: You can break another noodle to fit the spaces if the noodles don’t cover the whole layer, but I find they swell some as they cook.
Servings: 10
Time preparation: 20 min.
Time total: 80 min.