½ kg lean ground beef
4 cups tomato-basil pasta sauce
6 uncooked lasagna noodles
1 (425 gram) container ricotta cheese
2 1/2 cups shredded mozzarella cheese
1/4 cup hot water
Method of Preparation
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
Bake at 190°C for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
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