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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The wonderful taste of lasagna in less than half the time and in a single dish! Can you get any better than that? It works well with either no boil noodles or cooked noodles, and I usually use white shredded cheeses (mozzarella and 6-cheese italian mixes) instead of ricotta. Ingredients:
1 lb ground beef |
1 (26 ounce) jar pasta sauce with mushrooms |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 cup ricotta cheese |
1 large egg, beaten |
1 (9 ounce) package no-boil lasagna noodles |
1 cup mozzarella cheese |
Directions:
1. Cook ground beef in large skillet over medium-high heat, stirring frequently until brown and crumbly (~5 minutes).
2. Add half the spaghetti sauce and stir well.
3. Pour diced tomatoes evenly over ground beef.
4. Combine ricotta and egg in a bowl and spread evenly over tomatoes.
5. Top with a layer of lasagna noodles.
6. Layer with the remaining sauce, then more noodles.
7. Bring to a boil and reduce heat to medium low.
8. Cook, covered about 10 minutes until noodles are tender.
9. Top with mozzarella and cook, covered, for 2-5 more minutes.
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