Healthy Harvest Easy Lasagna
- 1 pound ground beef
- 3 cups (about a 26-ounce jar) spaghetti sauce
- 1 1/2 cups water
- 1 3/4 cups (15-ounce container) ricotta cheese
- 2 cups (8 ounces) shredded mozzarella or Monterey jack cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 9 pieces RONZONI HEALTHY HARVEST LASAGNE, uncooked
- Heat oven to 350u0b0. In 3 quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13- x 9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread half the cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with remaining 1 cup mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
ground beef, spaghetti sauce, water, ricotta cheese, mozzarella, parmesan cheese, eggs, parsley, salt, ground black pepper, ronzoni
Taken from www.myrecipes.com/recipe/healthy-harvest-easy-lasagna (may not work)