[In this easy recipe... the noodles don't have to be precooked.]
1 pound lean ground beef
1 very large jar chunky mushrooms/onions spaghetti sauce
1/4 cup water
Lasagna noodles
1 large container of ricotta cheese
8 ounce mozzarella cheese (shredded)
Brown and thoroughly drain ground beef. Stir in sauce. Add water. Cook until sauce bubbles.
Layer uncooked noodles in a 9x13" pan or dish. Spread a thick layer of sauce across the noodles. Spread 1/2 the ricotta cheese; sprinkle 1/2 the mozzarella cheese. Repeat layers once.
Cover with foil; bake 1 hour at 350 degrees F.
Notes:
•Regarding the spaghetti sauce: The standard 24-28-ounce (depending upon the brand) jar is too small. Buy the next larger size. It is better to have too much than too little. If you happen to have an appropriate quantity of homemade sauce on hand, you may use that, of course!
•For ricotta, you can substitute low-fat and/or low-sodium cottage cheese. Whiz it in a blender or food processor until it resembles grainy sour cream.
