Simply Lasagna

This recipe is adapted from
Oven Temperature: 350˚F
Baking Time: 45 minutes
Makes: one 9×13 baking dish of lasagna; about 10-12 servings
1 lb.  ground beef
2-1/2 cups  Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container  (15 oz.) Natural Part Skim Ricotta Cheese
1/2 cup  Grated Parmesan Cheese, divided
1/4 cup  chopped fresh parsley
1 egg, beaten
1 jar  (24 oz.) spaghetti sauce
1 cup  water
12 lasagna noodles, uncooked





Preheat the oven to 350°F.

Cook the lasagna noodles in a pot of boiling water with a pinch of salt. Drain the noodles and set aside.

Brown the meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

Drain the meat; return to skillet. Stir in spaghetti sauce.

Spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

Bake 45 minutes or until heated through, removing foil after 30 min. Let stand 15 min. before cutting to serve. Enjoy!


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