Ronzoni New World Easy Lasagne
Ready in a flash, there’s no need to pre-cook the lasagne noodles in this crowd-pleasing dish.
Prep Time: 20 min.
Start to Finish: 1 Hr. 20 minutes
1 lb. ground beef
3 cups (about 26-oz. jar) spaghetti sauce
1-1/2 cups water
1-3/4 cups (15-oz. container) ricotta or small curd cottage cheese
2 cups (8 oz.) shredded mozzarella or Monterey jack cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
9 pieces (about 8 oz.) RONZONI Lasagne, uncooked
Heat oven to 350°F. In 3-quart saucepan, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. In bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 15 minutes. Let stand 10 minutes before cutting. 10 to 12 servings.
Alternate Method: Recipe can be prepared with COOKED lasagne noodles following same instructions. OMIT ADDITION OF 1-1/2 CUPS WATER TO SPAGHETTI SAUCE.
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)