Lasagna1 lb ground beef3 cups spaghetti sauce 1-3/4 c ricotta or cottage cheese 1 egg, slightly beaten 1/2 tsp dried basil leaves 12 pieces Oven Ready Lasagna, uncooked and unsoaked 4 c shredded mozzarella cheese Heat oven to 350. In a large skillet, cook meat until browned. Drain and stir in spaghetti sauce. In a small bowl, mix ricotta cheese, egg and basil. In a 13x9 pan, spread 3/4 c meat sauce. Place 3 pieces of uncooked pasta crosswise over sauce. Pieces should not touch or overlap; they will expand when baked. Spread 2/3 c ricotta mixture evenly over pasta. Spread 3/4 c meat sauce evenly over ricotta, covering pasta completely. Sprinkle with 1 c mozzarella cheese. Repeat twice more. When you get to the last 3 pieces of pasta, spread remaining meat sauce completely over pasta and top with cheese. Cover with foil and bake for 30 minutes. Remove foil and continue baking for another 10-15 minutes, until hot and bubbly. Let stand 5 minutes before serving. To Freeze: Place serving sized portions into freezer containers or freeze entire pan. Cover well with plastic wrap and then foil. To Reheat: Reheat from defrosted or frozen in the microwave until hot and bubbly all the way through. |