Weeknight Meat Lasagna
Ingredients
1 pound lean ground beef
28 ounces crushed tomatoes3 teaspoons salt1 teaspoon pepper2 teaspoons granulated garlic
2 tablespoons Italian herb mix
9 no-boil lasagna noodles, uncooked
15 ounces part skim ricotta cheese
2 cups shredded mozzarella cheese
Directions
In a large saute pan, over medium heat, add ground beef. Cook, breaking up with a spoon, until meat is browned and crumbled.
Add crushed tomatoes, salt, pepper, garlic, and Italian herb mix to meat mixture. Stir until all ingredients are combined. Reduce heat to low and simmer, covered, for one hour. Add 1 cup water and stir.
Spread 1/4 of meat sauce in the bottom of a 8 x 8 baking dish. Spread sauce so it covers the bottom of the pan.
Place 3 lasagna noodles in the bottom of the pan. Spread 1/4 of sauce on lasagna noodles. Make sure noodles are completely covered. Spread 1/2 of ricotta cheese on top of sauce. Sprinkle 1/4 cup of mozzarella on top of ricotta cheese.
Place 3 lasagna noodles on top of cheese. Spread 1/4 of sauce on lasagna noodles. Make sure the noodles are completely covered. Spread remaining ricotta cheese on top of sauce. Sprinkle 1/4 cup of mozzarella on top of ricotta cheese.
Place 3 lasagna noodles on top of second layer of lasagna. Spread remaining sauce on lasagna noodles. Make sure the noodles are completely covered. Cover with foil.
Bake at 350 for 35 minutes. Remove foil and sprinkle remaining mozzarella on top of sauce. Bake at 350 for 15 minutes. Let stand for at least 30 minutes before cutting it into squares.