#2128 - Quick Lasagna

(by Shirley McNevich)

1 - 15oz. ricotta cheese
1 - 16oz. bag shredded mozzarella cheese
1 - 5oz. fresh grated Parmesan cheese
1 beaten egg
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 16oz. jar of your favorite pasta sauce
1 cup water
12 uncooked lasagna noodles

In a bowl add ricotta cheese and beaten egg--stir until mixed. Add 3 cups of the mozzarella cheese and 3/4 cup Parmesan cheese--stir. In a skillet add ground chuck, salt, pepper and onions--cook/stir until meat is browned, then drain off any fat. Add pasta sauce and water to ground chuck--stir. Turn oven to 375 degrees. Grease a 9 x 13 glass baking dish. Spread some sauce mixture on the bottom of the dish. Add 3 of the uncooked lasagna noodles. Add more sauce over the noodles. Spread 1/3 of the ricotta mixture as the next layer. Keep repeating the layers of noodles, ricotta mixture, and sauce. Keep enough sauce to make sauce the last layer. Cover with foil and bake at 375 degrees for 1 hour. Remove foil, sprinkle the rest of the Parmesan cheese and mozzarella cheese over the top. Return to oven and bake 10 more minutes or until cheese melts.