thekleinmans.com

Ingredients

• 1 Package no boil lasagna
• 8 to 16 oz  ground chuck
• 8 to 16 oz sweet Italian sausage
• (OR for vegetarian – whatever veggies you want – spinach is popular, and spinach or other veggies can be added to the meat lasagna for a more balanced meal)
• 2 jars Prego Traditional Sauce
• 8-12 oz mozzarella cheese cut into 27 slices
• 1 package (usually around 25 to 30 oz) part skim or whole milk ricotta cheese
• Parmesan or romano cheese to sprinkle on top
• Aluminum foil to cover

Preheat oven to 350 degrees.

Brown the meat in a large fry pan. If you don’t have one big enough for easy browning do it in batches.

While the meat is browning, cover the bottom of your lasagna pan with a layer of the Prego, spreading it out fairly evenly.

Lay three pieces of the lasagna noodles in the bottom of the pan, leaving a little space between them. Spread sauce over the noodles.

Finish browning the meat. Loosely divide the meat in the pan into three sections.

Sprinkle one third of the meat evenly over the noodles. (Add veggies if desired.)

Take nine generous spoonfuls of the ricotta and evenly dot over the noodles (3 dots/noodle). Press a piece of mozzarella onto each dot.

Repeat this process till you have 3 layers. Remember to spoon sauce over each layer of noodles before adding the meat (veggie) and cheeses.

Add the top layer of noodles, pour on the rest of the sauce. Press down so that the top is below the edge of your pan, then cover tightly with aluminum foil.

Place in preheated oven for 30 minutes then remove the foil and sprinkle with grated parmesan or romano cheese. Continue cooking for 20 minutes.

Remove from oven and serve.

Created by Jon