Sandra Lee Semi-Homemade magazine recipe
Serves 6 to 8
2 pounds ground chuck
1 (12 ounces) bag frozen chopped onions
1 (26 ounce) jar chunky garden style pasta sauce, Ragu
2 cups whole milk ricotta cheese, Sargento
1 large egg, lightly beaten
2 teaspoons italian seasoning
1/2 cup shredded paremsan cheese
1 (8 oz) no-boil lasagna noodles
3 (8 oz) packages shredded mozzarella cheese
Garnish: fresh parsley
In a large skillet, combine ground chuck, onions, and garlic. Cook over medium-high heat, for 8 to 10 minutes, stirring frequently, until meat is browned and crumbles; drain well. Stir in pasta sauce.
In a medium bowl, combine ricotta, egg, italian seasoning, and parmesan.
Spread about one-fourth of the meat sauce in bottom of prepared baking dish. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread one-third of ricotta mixture over noodles, top with one-fourth of meat sauce and one-third of mozzarella. Repeat layers, beginning with noodles and reserving last one-third of mozzarella.
Bake for 30 minutes. Sprinkle evenly with remaining one-third cheese, and bake for 15 minutes, or until hot and bubbly. Let stand for 10 minutes before serving. Garnish with fresh parsley, if desired.