| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 3/4 | lb | Lean ground beef |
| 1/2 | lb | Italian sausage; casings removed |
| 1 | Jar; (26-oz) thick spaghetti or marinara sauce | |
| 1 1/2 | c | Water |
| 1/2 | c | Chopped fresh basil |
| 1 | Box; (1-lb) lasagna noodles | |
| 1 | Container; (15-oz) part-skim ricotta cheese | |
| 1 | lb | Mozzarella cheese; coarsely grated |
| 1 | c | Grated Parmesan cheese |
INSTRUCTIONS
You don't have to cook the lasagna noodles first - just assemble the dish, cover and bake. Preheat oven to 350°F. Sauté beef and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes. Transfer meats to bowl. Combine spaghetti sauce, water and basil in large bowl. Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish. Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining noodles over. Spoon remaining sauce over, covering completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet. Bake until noodles are tender and lasagna is heated through, about 1 hour. Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered in 350°F. oven about 45 minutes. ) Cut lasagna into squares and serve. Serves 6 to 8. Bon Appétit September 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27, 1998
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