Details

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Ingredients

Durum Wheat Semolina, Eggs.

Directions

1 lb. ground beef3 cups (about 26 oz. jar) pasta sauce13/4 cups (15 oz.) ricotta cheese1 egg, slightly beaten1/2 tsp dried basil leaves1/2 tsp dried oregano leaves12 pieces Skinner® Oven Ready Lasagna, uncooked4 cups mozzarella cheese, shredded 1/4 cup grated Parmesan cheeseMicrowave Directions: In microwave–safe dish, prepare recipe as directed; omit mozzarella and Parmesan cheese on top layer. Cover with plastic wrap. Microwave HIGH (100%) 15–17 minutes, turning twice during cooking. Carefully remove plastic wrap; sprinkle with remaining mozzarella and Parmesan cheese. Replace plastic wrap. Microwave at HIGH (100%) 4 minutes or until bubbly. (Cooking time may vary based on size of microwave.) 1 lb. ground beef3 cups (about 26 oz. jar) pasta sauce13/4 cups (15 oz.) ricotta cheese1 egg, slightly beaten1/2 tsp dried basil leaves1/2 tsp dried oregano leaves12 pieces Skinner® Oven Ready Lasagna, uncooked4 cups mozzarella cheese, shredded 1/4 cup grated Parmesan cheesePreparation: Remove 12 pieces of pasta from package. Heat oven to 400degF. In large skillet, cook meat until browned; remove from heat and drain. Stir in pasta sauce. In a small bowl, stir together ricotta cheese, egg, basil and oregano.Assembly: In a 13x9x2 inch greased baking dish, spread 3/4 cup meat sauce. Place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or touch sided of the pan. Spread 2/3 cup of ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese. Repeat steps 2 and 3 TWO more times. Top with remaining 3 pieces of pasta. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil and bake 35 minutes. Remove foil and bake additional 5–10 minutes uncovered. Let stand 5 minutes before cutting.Make Ahead Directions: Prepare recipe as directed; Do NOT BAKE. Cover with plastic wrap, and then cover with foil. Refrigerate up to 48 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 400degF about 45 minutes and frozen lasagna about 1 hour 35 minutes, removing foil during last 5 minutes of baking.

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