Lasagna: Layers and Layers of Love
If cooking is love, then bake lasagna! This recipe calls for no-boil lasagna noodles, which eliminates the step of cooking the noodles before assembling the dish.
1 32-ounce jar
1 32-ounce container
grated Parmesan cheese, divided
shredded mozzarella cheese
Freshly ground black pepper, to season
oven-ready lasagna noodles
Preheat oven to 350 degrees F. Set a skillet over medium heat. Add ground beef to skillet; cook until browned, then drain the grease. Add spaghetti sauce to the skillet with ground beef; simmer meat sauce while you prepare the cheese mixture.
Place ricotta cheese, ¼ cup of the grated Parmesan cheese, 2 cups of the mozzarella cheese, eggs, dried parsley, salt, and ground black pepper in a large bowl; mix until combined.
Assemble the lasagna by first placing ¾ cup of the meat sauce in the bottom of a 9- x 13-inch baking dish; using a spoon, spread the meat sauce out over the bottom of the dish. Cover meat sauce with 3 uncooked lasagna noodles, followed by 1 ¾ cup of the cheese mixture, then another ¼ cup of meat sauce. Repeat, starting with the noodles. When you have placed the last three noodles in the dish, top the noodles with the remaining meat sauce, remaining 1 cup of mozzarella cheese, and the remaining ¼ cup of Parmesan cheese. Pour the ½ cup of water around the inside edges of the dish. Cover lasagna with aluminum foil.
Bake lasagna for 45 minutes, then uncover the dish and bake for 10 minutes more. Let the lasagna rest for 5 to 10 minutes before serving.