Extra Easy Lasagna
¾ lb. Ground beef
3 cups Prego spaghetti sauce (=1 jar)
6 DRY lasagna noodles
1 container ricotta cheese (15 oz) – I use cottage cheese, blended with 1 egg and dash of garlic salt
2 cups mozzarella cheese (shredded)
¼ cup water
In 10” skillet, cook beef until browned; stir to separate meat. Spoon off fat. Add Prego sauce. Heat through and stir often.
In 2 qt. oblong baking dish, spread 1 ½ cups Prego/meat mix. Top w/3 noodles, ½ of the ricotta and ½ of the mozzarella; repeat. Top with remaining Prego mixture. Slowly pour water around inside edge of dish. Cover.
Bake @ 375 degrees for 45 minutes. Uncover; bake additional 10 minutes. Let stand 10 minutes before serving.