Virginia’s Easy Lasagna
Terry Stewart
This recipe is from the bake of the Skinner Lasagna box. This can be made a day ahead and covered with plastic wrap and refrigerated. When ready to cook, unwrap and bake 40 to 50 minutes. Can be frozen up to 2 months. When ready to cook, unwrap and cook about 2 hours or until hot and bubbly. Cook at 350 in both cases.
ingredients
- 1 pound ground beef, Browned and drained
- 3 cups spaghetti sauce (a 28 oz. jar)
- 1 1/2 cups water
- 1 3/4 cups ricotta cheese of small curd cottage cheese (15 oz. container)
- 2 cups shredded Mozzarella cheese or Monterrey Jack cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 each eggs
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 oz package Skinner Lasagna, uncooked
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