1/2 Cup grated Parmesan cheese, divided (I use half Parmesan and half grated Romano/Pecorino
1/4 Cup fresh parsley, chopped
1 jar, 26 oz) spaghetti sauce (I use Boticelli Marinara)
1 Cup water
12 lasagna noodles, Uncooked (I precooked them for 2-3 minutes)
Instructions
Heat oven to 350 deg Brown meat in large skillet on medium-high
heat. Meanwhile, mix egg, 1-1/4 cups of mozzarella, the ricotta, 1/4
Cup of Parmesan cheese (or blend of cheeses) and parsley until blended. Set aside.
Drain meat and return to skillet. Stir in spaghetti sauce. Add 1 Cup
water to empty sauce jar, cover and shake well. Add to meat mixture,
stir until well blended. Spread one Cup of sauce into bottom of 9 X
13 glass dish.
Top with 3 lasagna noodles, 1/3 of of Ricotta mixture and one Cup of
sauce. Repeat layers twice. (I like to criss-cross the lasagne noodles
to keep them from sliding around.) Top off dish with remaining 3
noodles and remaining meat sauce. Sprinkle with remaining 1-1/4
Cups of mozzarella and remaining 1/4 Cup of Parmesan. Cover with
greased foil.
Bake 45 minutes covered. Remove foil and bake an additional 15
minutes or until heated through. Let stand 15 minutes before cutting
to serve.
Serving
Suggestions
NOTE- This dish was wonderful. I think it was the Boticelli spaghetti sauce that made the difference, along with mixing Parm.with Romano/Pecorino
Originally Submitted
3/3/2019
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