Ingredients
1 lb. ground beef
1 medium onion, chopped
1 jar (24 oz.) Prego® Italian Sauce. I like using Prego® Italian Sauce, because it adds a great base flavor for this dish. It has a perfect balance of sweet and savory Italian flavors and it’s simple and easy for a weeknight.
1 tbs of dry thyme
1 tbs of dry oregano
2 tbs of chopped up basil
2 cups of shredded parmesan cheese, divided
15 oz container of ricotta cheese
1 egg, beaten
1 package of lasagna, noodles cooked (see package for instructions)
salt and pepper to taste
4 tbs of olive oil
Directions
- preheat oven to 350°F
- brown the beef in a large skillet coated with 2 tbs of olive oil on medium-high heat
- meanwhile, mix ricotta, 1/2 cup parmesan cheese and egg until blended
- add the onions to the skillet and cook until the onion is a bit translucent
- add pasta sauce and simmer for another five minutes and add they dried thyme, salt and pepper to taste
- take sauce off the stove and add fresh basil
- assemble: spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheese
- cover with foil sprayed with cooking spray
- bake for one hour or until heated through, removing foil after 45 min
- let stand for at least 10 minutes before serving
- enjoy!
Along with Prego® Italian Sauce, I also pick up V8 Splash® because it’s packed with a good source of essential antioxidants, great taste and nutrients. A trick I learned from my mom is to keep a can of Campbell’s® Condensed Tomato Soup to enhance the flavors of your dishes and I always have some in my pantry.
Want to try this recipe? Hover over the pictures and you can get them right off this post!
