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Ingredients
- 3/4 lb Lean grnd beef
- 1/2 lb Italian sausage, casings removed
- 1 jar , (26-ounce) thick spaghetti or possibly marinara sauce
- 1Â 1/2 c. Water
- 1/2 c. Minced fresh basil
- 1 box , (1-lb) lasagna noodles
- 1 ct , (15-ounce) part-skim ricotta cheese
- 1 lb Mozzarella cheese, coarsely grated
- 1 c. Grated Parmesan cheese
Directions
- You do not have to cook the lasagna noodles first - just assemble the dish, cover and bake.
- Preheat oven to 350 F. Saute/fry beef and sausage in heavy large skillet over medium-high heat till cooked through, breaking up meats with back of spoon, about 4 min. Transfer meats to bowl.
- Combine spaghetti sauce, water and basil in large bowl. Spread 1 1/2 c. sauce mix 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 mix and 1/4 c. Parmesan cheese. Top with 1 1/2 c. sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 c. Parmesan cheese. Arrange remaining noodles over. Spoon remaining sauce over, covering completely. Sprinkle with remaining 1/2 c. Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet.
- Bake till noodles are tender and lasagna is heated through, about 1 hour.
- Uncover; let stand 15 min. (Can be prepared 1 day ahead. Rewarm covered in 350 F. oven about 45 min. ) Cut lasagna into squares and serve.
- Serves 6 to 8.
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