Categories: Ground Beef, Lasagna, Main Dish
Ingredients
- 1 lb ground beef
- 4 cups pasta sauce, from a jar (tomato-basil sauce)
- 4 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese
- 2 eggs
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 12 no-boil lasagna noodles
Directions
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In a large skillet, brown the ground beef, breaking it up with a spoon, about 5 minutes; drain excess fat.
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Stir in the sauce and simmer over medium heat for 10 minutes.
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Preheat oven to 350°.
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In a bowl, mix the ricotta, 1 cup mozarella, ¾ cup Parmesan, eggs, parsley, salt, and pepper.
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Spoon a layer of sauce over the bottom of a 13×9 inch baking dish.
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Arrange three noodles crosswise in the pan over the sauce, leaving space around each.
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Spread 1/3 of the cheese mixture over the noodles; spoon ¼ of the sauce over the cheese.
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Repeat the layers of noodles, cheese mixture, and sauce to make a total of 4 layers of noodles.
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Top the final layer of noodles with the remaining sauce, 1 cup mozzarella cheese, and ¼ cup Parmesan.
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Cover with foil and bake for 40 minutes.
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Remove foil and bake until lightly browned, about 10 more minutes.
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Let stand 10 minutes before cutting to serve.