Easy lasagne

Yield: 8 Servings

Measure Ingredient
2½ cup Spaghetti sauce
1 cup Water
8 ounces (9 pieces) Lasagne uncooked
15 ounces Ricotta cheese
12 ounces Shredded mozzarella cheese divided
¼ cup Grated Parmesan cheese
2 tablespoons Chopped fresh parsley
½ teaspoon Salt
¼ teaspoon Ground black pepper

Heat oven to 375 degrees Fahrenheit. In medium saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.

Reduce heat; keep warm. In large bowl, stir together ricotta cheese, 2 cups mozzarella cheese, Parmesan cheese, parsley, salt and pepper.

Pour ¾ cup sauce on bottom of 13x9x2-inch glass baking dish; arrange 3 pieces uncooked pasta lengthwise over sauce. Pour ½ cup sauce over pasta; spread with half of cheese mixture. Cover with ½ cup sauce. Repeat layers of pasta, sauce, cheese mixture and sauce.

Top with remaining pasta and sauce; sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake 60 minutes or until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Let stand 10 minutes before cutting. 8 servings.

Make Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Refrigerate overnight; remove plastic wrap, replace foil. Bake as directed above.

Freezing Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit about 2 hours. If thawed in refrigerator overnight, bake at 350 degrees Fahrenheit about 1 hour 15 minutes.

Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias

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