Quick Lasagna

• 1 lb. ground beef
• 3 1/2 c. (32 oz. jar) thick spaghetti sauce
• 1 1/2 c. water
• 2 c. (15 oz. container) ricotta or small curd cottage cheese
• 3 c. (12 oz) shredded mozzarella or Monterey Jack cheese
• 1/2 c. grated Parmesan cheese
• 2 eggs
• 1/4 c. parsley, chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 8 oz lasagna noodles, uncooked

1. Brown beef in a 3 quart saucepan, drain off excess grease. Add sauce and water, simmer about 10 minutes.
2. In a bowl combine remaining ingredients except lasagna noodles, for the filling. Pour about 1 cup sauce in bottom of 13 x
3. 9 x 2 inch baking pan. Layer 3
4. pieces of uncooked lasagna noodles over sauce (lasagna will expand to fill empty spaces).
5. Cover with about 1 1/2 cups sauce.
6. Spread 1/2 of the
7. cheese filling over sauce.
8. Repeat layers of lasagna, sauce and cheese filling.
9. Top with layer of lasagna noodles and remaining sauce.
10. Cover with aluminum foil and bake at 350u0b0 for 55 to 60 minutes.
11. Remove foil and bake for
12. 10 minutes longer.
13. Allow to stand about 10 minutes before cutting for easier handling,
14. 8 or 10 servings.

ground beef, sauce, water, ricotta, mozzarella, parmesan cheese, eggs, parsley, salt, pepper, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70624 (may not work)