32 oz spaghetti sauce (my favorite premade is Ragu, Hearty Sautéed Onion and Garlic)
1 cup water
2 tsp oregano
1/4 tsp sugar
1 egg beaten
15 oz ricotta (can also use fat free small curd cottage cheese)
2 tsp parsley flakes
1 # shredded mozarrella
1/2 cup shredded parmesan
1 pkg lasagna noodles (12 oz)(no cooking is needed)
How to make it
Add onions, and cook until onions are translucent.
In a large mixing bowl combine spaghetti sauce, water, pepper, oregano, sugar, and beef with onions.
In 2nd large mixing bowl combine beaten egg, ricotta (or cottage cheese), parsley, 8 oz mozzarella, 1/4 cup parmesan.
Cover bottom of 13 x 9 baking pan with a little sauce mixture.
Lay the lasagna noodles down to cover the sauce.
Spread cheese mixture over noodles.
Spread sauce over cheese mixture.
Continue to repeat the layers ending in the sauce.
Sprinkle top with remaining mozzarella and parmesan.
Cover with aluminum foil.
Bake covered lasagna at 375° for 45 minutes.
Remove the foil and bake for 15 minutes more.
Let stand for 15 minutes before cutting and serving.
This works really well with a green salad and french bread. It also freezes very well both before and after baking. I usually make two. One to eat right away and one to keep in freezer to be cooked at a later date.