- 1 pound lean ground beef
- 26 ounces marinara (jarred)
- 1 cup water
- 12 ounces oven ready lasagna noodles (no-boil)
- 15 ounces ricotta cheese
- 2 cups cheese (shredded mozarella)
Preheat the oven to 425°F and lightly spray an 11x7-inch baking dish with nonstick cooking spray.
Brown the ground beef over medium-high heat and drain the excess grease away. Return the meat to the skillet over medium-low heat and add the marinara and 1 cup water. Stir to combine and heat through.
Layer about 1/4 of the meat sauce evenly in the bottom of the prepared pan. Cover with a layer of the uncooked pasta. Add about half of the ricotta cheese and spread evenly. Sprinkle about 1/3 of the mozzarella cheese. Top with and 1/4 of the sauce, then more pasta, the remaining ricotta, and 1/3 more of the mozzarella cheese. Add another 1/4 of the sauce, then another layer of pasta. Top with the remaining sauce and sprinkle with the remaining mozzarella cheese.
Wrap the dish tightly with aluminum foil and bake for a hour or until the pasta is tender. Allow to rest for about 10 minutes before serving.