Mmm! Have you ever used the Oven ready lasagna noodles? I used them for the first time the other night, when I made a pan of lasagna for the family. I don't think I will ever use the kind that you have to boil, ever again! This went together in a snap - so easy! It could also be made the night before and just popped in the oven the next day.
OVEN READY LASAGNA
1 (12 oz) pkg Oven ready lasagna
2 (15 oz) containers Ricotta cheese
2 cups Shredded mozzarella cheese, divided
1/2 cup freshly grated Parmasan cheese, divided
2 eggs, slightly beaten
1 tsp dried Basil
2 (27 oz) jars pasta sauce
1 cup water
1 lb lean ground beef, cooked, crumbled and drained
1 lb lean Italian sausage, cooked, crumbled and drained
Preheat oven to 375. In medium bowl, combine ricotta, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, eggs, and basil. Mix well. In skillet, combine cooked ground beef, cooked Italian sausage, pasta sauce and water. Combine to mix well - heat until simmering. Then remove from heat. In a 9 x 13 pan, spread 1 1/2 cups of meat sauce. Place 1/3 of the oven ready lasagna over the sauce. Spread 1/3 of the cheese mixture over lasagna noodles, top with 1/3 of the meat sauce. Repeat layering until ingredients are all in pan. Top with remaining lasagna then sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover tightly with foil. Bake at 375 for 45 to 50 minutes. Let stand for 10 minutes sealed in the foil before cutting and serving. Makes 9 - 12 servings.