Extra Easy Lasagna

• 3/4 lb. ground beef
• 3 c. Ragu chunky garden style pasta sauce (vegetable primavera)
• 1 (15 oz.) container Ricotta cheese (2 c.)
• 2 c. shredded Mozzarella cheese (8 oz.)
• 6 uncooked lasagna noodles
• 1/4 c. water
• salad greens and cherry tomatoes for garnish (lettuce, etc, ripe or green olives)

1. In 10-inch skillet over medium high heat, cook beef until brown, stirring to separate meat.
2. Drain fat.
3. Add pasta sauce; heat thoroughly, stirring occasionally.
4. In 2-quart oblong baking dish, spread 1 1/2 cups meat mixture.
5. Top with three uncooked lasagna noodles, half of the Ricotta cheese and half of the Mozzarella cheese.
6. Repeat layers.
7. Top with remaining meat mixture.
8. Slowly pour water around inside edge of baking dish. Cover tightly with foil.
9. Bake at 375u0b0 for 45 minutes.
10. Uncover; bake 10 minutes more.
11. Let stand 10 minutes before serving. Garnish each serving with salad greens and tomatoes if desired.

ground beef, garden style pasta sauce, ricotta cheese, mozzarella cheese, lasagna noodles, water, salad greens

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499210 (may not work)