Lasagne using Ronzoni oven-ready noodles; recipe from back of box
PREHEAT oven to 350°
Using a large skillet, COOK meat until browned; REMOVE from heat; DRAIN.
In a mixing bowl, COMBINE meat and sauces.
In a separate mixing bowl, STIR together ricotta, egg, basil and oregano.
In a 13x9 baking dish; SPREAD 3/4 cup meat sauce.
Carefully PLACE 3 noodles so that they cover sauce but do not overlap or touch sides of dish.
SPREAD 2/3 cup ricotta mixture evenly over pasta;
SPREAD 3/4 cup meat sauce evenly over ricotta, covering pasta completely.
SPRINKLE with 1 cup mozzarella.
REPEAT steps 5 through 9 TWO more times.
SPREAD remaining meat sauce; SPRINKLE with remaining mozzarella; TOP with Parmesan
COVER dish with foil; BAKE 30 minutes; UNCOVER; BAKE until hot and bubbly, about 10 -15 minutes more.
REMOVE from oven; let STAND 5 minutes before cutting.
1. May substitute Italian sausage for part or all of the ground beef (we use half and half). 2. We use homemade marinara sauce; may substitute spaghetti sauce. 3. Optional; gives dish a saucier taste. 4. STORE any leftover lasagne in a sealable container in refrigerator or freezer.
Per Serving (excluding unknown items): 647 Calories; 29g Fat (40.1% calories from fat); 34g Protein; 62g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 454mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.