Recipe From
Kinsley Family Cookbook
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 36 oz. Ragu light spaghetti sauce (1 1/2 jars)
- 1 cup water
- 1 egg
- 1 15-oz container part-skim ricotta cheese
- 4 cups part-skim mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 12-16 no-boil lasagna noodles
Instructions
- Mix the egg, ricotta cheese, 3 cups of the mozzarella cheese, and 1/4 cup Parmesan cheese into a bowl.
- In a skillet, brown the beef and onions until well-cooked. Drain the fat.
- Pour 3/4 cup sauce and 1/4 cup water into the bottom of a 9×13 pan.
- Add the remaining spaghetti sauce and water to the beef and onion mixture.
- In the pan with the sauce and water, layer 3 or 4 lasagna noodles, 1/3 of the cheese mixture, 1 cup of the meat sauce.
- Repeat 3 layers ending with meat sauce.
- For the last layer, add 3 or 4 lasagna noodles, the remaining meat sauce, mozzarella cheese and parmesan cheese.
- Cover with Aluminum foil and bake for 50 minutes at 350 degrees.
- Remove the foil and cook for 10 minutes more until the cheese is melted and the lasagna is bubbling.
- Let stand 15 minutes before cutting.
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