Fast Easy Lasagna

Quick, but oh so delicious

Average

Recipe

Yield	Servings
Recipe Categories	Pasta

3⁄4	Pound	lean ground beef, 80% lean or better
1⁄2	Pound	raw Italian sausage, casings removed
1	each	26 oz. jar thick spaghetti or marinara sauce (Newman's Own recommended)
2	Cup	water or tomato juice
1⁄2	Cup	fresh basil, chopped
1	Pound	lasagna noodles, uncooked
1	each	15 oz. cotnainer part-skim ricotta cheese
1	Pound	mozzarella cheese (low moisture), coarsely grated
1	Cup	grated Parmesan cheese

Preheat oven to 350°.
Sauté beef and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes.
Transfer meats to bowl.
Drain out the fat.
Note: You may use 1 lb. ground turkey instead of the beef and sausage.
Combine spaghetti sauce, water or tomato juice and basil in large bowl.
Spread 1 cup of sauce mixture in bottom of 13" x 9" x 2" glass baking dish.
Arrange 1/3 of uncooked noodles, slightly overlapping if necessary, atop sauce.
Spread half of ricotta over noodles.
Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese.
Top with 1 1/2 cups sauce.
Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese.
Arrange remaining uncooked noodles over.
Add remaining sauce covering lasagna completely.
Sprinkle with remaining 1/2 cup Parmesan.
Cover tightly with heavy-duty foil.
Place on baking sheet.
Bake until noodles are tender and lasagna is heated though, about 1/2 hour.
Uncover; and place back in oven for 1/2 hour to heat through and let the top brown slightly.
Remove from oven, let stand 15 minutes.
Cut lasagna into squares and serve.
This dish can be made, portioned, and then frozen in small freezer proof containers.
Remove and reheat in the microwave until hot as needed.
Or this dish may be prepared one day ahead.
Re-warm covered in 350° oven about 45 minutes.