Easy Lasagna

Saturday, April 07, 2012

2 lbs. ground beef (or turkey)                  1/2 tsp. salt
2 (24-oz.) pasta sauce                              2 tsp. finely chopped fresh parsley
1 (15-oz.) container ricotta                      1 tsp. finely chopped fresh basil
2 eggs                                                      1/4 tsp. ground black pepper
1 c. grated parmesean cheese                  12 cooked lasagna noodles (or Barilla pre-cooked noodles)
1 lb. grated mozzarella

Preheat the oven to 375 degrees F.  In a large sauce pan, brown ground beef over medium heat; season with salt and pepper.  Drain any grease and add pasta sauce to beef; simmer for 10 minutes.  In a large bowl, mix together the ricotta cheese, eggs, 1/2 c. grated parmesean, 1/2 c. grated mozzarella, salt, parsley, basil, and black pepper.  Spread 1 c. of pasta sauce in the bottom of a 3 quart (13x9x2inch) casserole dish.  Lay 3 lasagna noodles lengthwise down on tomato sauce.  Spread 3/4 c. ricotta mixture evenly over noodles (don't be afraid to get your hands messy!)  Repeat with the remaining ingredients, for a total of 3-4 layers.  Sprinkle the remaining part of mozzarella and parmesean over the top layer of pasta sauce.  Cover the casserole tightly with aluminum foil and bake for 1 hour.  Remove the casserole dish from the oven and remove the aluminum foil.  Return to the oven and baked uncooked for 10 minutes.  Let cool for 10 minutes, cut, & serve.  

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