Lasagna

Recipe courtesy of the 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

1. Mix the egg, ricotta cheese, 3 cups of the mozzarella cheese, and 1/4 cup Parmesan cheese into a bowl.
2. In a skillet, brown the beef and onions until well-cooked.  Drain the fat.
3. Pour 3/4 cup sauce and 1/4 cup water into the bottom of a 9×13 pan.
4. Add the remaining spaghetti sauce and water to the beef and onion mixture. 
5. 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.
6. Repeat 3 layers ending with meat sauce.
7. For the last layer, add 3 or 4 lasagna noodles, the remaining meat sauce, mozzarella cheese and parmesan cheese.
8. Cover with Aluminum foil and bake for 50 minutes at 350 degrees.
9. Remove the foil and cook for 10 minutes more until the cheese is melted and the lasagna is bubbling.
10. Let stand 15 minutes before cutting.