Nancy’s Easy Lasagna

Recently, my friend Nancy served this Lasagna and it may well be the best I’ve had. As you know, I only do “easy” and this truly is just that. And Yummy, as well! Try it; everyone will love it!

 
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Nancy’s Easy Lasagna (8-10 servings)  

  • 1 pound ground beef
  • 3½ cups (32-oz. jar) thick spaghetti sauce (she uses 48 oz. of Rao marinara sauce)
  • 1½ cups water
  • 2 cups (15 oz. Container) ricotta or small curd cottage cheese
  • 3 cups (12 oz.) shredded mozzarella or Monterey Jack cheese
  • ½ cup Parmesan cheese
  • 2 eggs
  • ¼ cup chopped parsley
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 8 (oz.) Skinner Lasagna, uncooked
  1. Brown beef in 3-quart saucepan; drain off excess fat. Add sauce and water: simmer about 10 minutes.
  2. Combine remaining ingredients for filling, except lasagna.
  3. Pour about 1 cup sauce on bottom of 13x9x2-inch pan.
  4. Layer 3 pieces of uncooked lasagna over sauce. Cover with about 1½ cups sauce.
  5. Spread ½ of cheese filling over sauce.
  6. Repeat layers of lasagna, sauce and cheese filling.
  7. Top with layer of lasagna and remaining sauce.
  8. Cover with aluminum foil and bake at 350 degrees 55 to 60 minutes. Remove foil; bake about 19 minutes longer.
  9. For easier handling, allow to stand about 10 minutes before cutting.

*Lasagna will expand to fill empty spaces.

Note: You may use ½ lb. ground beef plus ½ lb. mild Italian sausageAdd extra Italian herbs to meat, if desired.

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Comments
2 Responses to “Nancy’s Easy Lasagna”
  1. Wendy says:

    Thanks for sharing this recipe! Made it today and it is a family hit!

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