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Simply Lasagna Recipe

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This recipe for Simply Lasagna, by , is from The White Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Mitchell


1 lb ground beef
2 1/2 C Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz) part skim Ricotta Cheese
1/2 C grated Parmesan Cheese, divided
1/4 C chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz) spaghetti sauce
1 C water
12 lasagna noodles, uncooked

Preheat oven to 350. Brown meat in large skillet on medium-high heat.
Meanwhile, mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, parsley and egg until well blended; set aside.
Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15 to 20 minutes of prep time!
Spread one cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand to fit the dish during baking.
Spread 1/3 of the ricotta cheese mixture and one cup of the meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce.
Sprinkle with remaining 1 1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil. Bake 45 minutes. Remove foil; continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.




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