• Paula marin
    • 1 pound lean ground beef
    • 4 cups tomato-basil pasta sauce
    • 6 uncooked lasagna noodles
    • 1 (15-ounce) container ricotta cheese
    • 2 1/2 cups (10 ounces) shredded mozzarella cheese
    • 1/4 cup hot water
    • ==Preparation==
    1. Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
    2. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
    3. Bake at 375° for 45 m…
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