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Simply Lasagne
Ingredients
2 ½ cuos mozzarella cheese, shredded; divided
½ cup Parmesan Grated Cheese; divided
¼ cup chopped parsley
1 egg, lightly beaten
1 680 mL can pasta sauce
1 large can tomatoes (19 - 32 oz.)
1 lb. lean ground beef, browned & drained
1 - 1 ½ cups water
12 lasagne noodles, uncooked
Directions
- Preheat oven to 350°F
- Combine ricotta cheese, 1¼ cup mozzarella, ¼ cup Oarmesan cheese, parsley and egg until well blended
- Pour pasta sauce into meat in frypan
- Add tomatoes
- Pour water into sauce can, cover and shake well. This will help clean out excess sauce
- Pour water into beef mixture; combine well
- Put 1 cup meat sauce in bottom of 13x9 inch baking dish
- Layer 3 lasagne noodles, 1<.sup>/3 of the ricotta mixture and 1 cup meat sauce
- Repeat layers two more times; top with remaining noodles and sauce
- Sprinkle remaining 1 ¼ cups mozzarella and Frac14; cup Parmesan cheeses on top.
- Cover tightly with aluminum foil (spray foil with cooking spray before covering)
- Bake one hour or until cooked through
- Remove foil and bake additional 15 minutes or until bubbly
- Let stand 15 minutes and then serve
NOTES:
- Makes 12 servings
- For a "dryer" lasagne, omit tomatoes and use full measure of water
- For a much saucier lasagne try our Lasagna Casserole
- Adapted from What's Cooking Winter 2005. (Kraft's free quarterly magazine - visit www.Kraft.ca to subscribe)