Easy Lasagna

Easy Lasagna

1 1/2 lb ground chuck
26-oz jar Ragu spaghetti sauce
1 cup water
16 oz ricotta cheese
1/4 cup grated parmesan
1/2 cup shredded 4-cheese Italian blend
8 oz pkg Ronzoni Oven Ready Lasagna (12 pieces)
16 oz (4 cups) shredded mozzarella

Heat the oven to 350^ F. In large skillet, cook meat until browned. Drain. Stir in spaghetti sauce and water and cook over medium low heat until hot, about 15 minutes.

In a small bowl, combine ricotta, parmesan and shredded Italian blend cheese.

In a 9x13" pan, spread 3/4 cup meat sauce. Place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or touch side of pan since they will expand when baked. Spread 1/3 of the cheese mixture over the pasta, spread about 1 cup of meat sauce over ricotta making sure to cover the pasta completely. Sprinkle with 1 cup mozzarella. Repeat layers 2 more times. Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta. Cover with foil and bake 45 minutes; remove foil and top with remaining mozzarella. Bake, uncovered, about 15-20 minutes or until hot and bubbly. Let stand about 15 - 20 minutes before cutting. Makes about 12 servings.

This was my first time using oven ready lasagna noodles and it really was much faster than normal! This was good...though not as good as the recipe I've used all my adult life. I will try this method again however, with some tweaks to make it more like my old fashioned Lasagna! It was much easier to put together and a lot less time consuming!!