I just threw it together the other night – and it was SOOOO good. I’m all for fast and easy, and this did the trick!
My Best Lasagna
1-16 oz box lasagna noodles, uncooked
1 jar Spaghetti sauce
1 lb ground beef, cooked and drained
1-15 oz. can tomato sauce
1 16 oz container ricotta cheese
1/2 cup grated parmesan romano cheese blend
2 tsp. garlic & herb seasoning
3 cups shredded mozzarella
1/2 cup water (optional)
Preheat oven to 375 degrees. Spray 9×13 pan with fat-free cooking spray.
In medium bowl stir together spaghetti sauce, tomato sauce, and ground beef. In another medium bowl, blend together ricotta cheese, parmesan and garlic & herb seasoning.
Spoon about 1/2 cup of beef mixture and spread in bottom of plan. Place first layer of uncooked noodles to cover bottom of pan. Spread with 1/3 of ricotta cheese mixture, then 1/3 of remaining beef mixture, and 1 cup mozzarella cheese. Repeat layers twice. Pour 1/2 cup of water around edges of pan. You can sprinkle on extra parmesan if you’d like.
Cover with aluminum foil (spray lightly with cooking spray to avoid sticking), and bake for 45 minutes. Remove foil and bake an additional 10-15 minutes (depending on how well you like your noodles & cheese done).
Allow to sit for at least 5 minutes before cutting into portions.
*FYI – you can use whole wheat noodles, ground turkey (or skip the meat altogether if you want) to improve some of the nutritional value. If I’d thought about it, I would have thawed out some frozen spinach yesterday and added it to the ricotta cheese mixture, but didn’t have time when I came to putting it together…