Pasta, Potatoes, & Rice Easy Lasagna Casserole Serves 8 1 pound ground chuck 48-ounce jar pasta sauce 15-ounce container ricotta cheese 1 egg, beaten ½ teaspoon salt ¼ teaspoon black pepper 8 ounces lasagna noodles, uncooked 2 cups mozzarella cheese, shredded 1 cup Parmesan cheese, grated
Preheat oven to 350 degrees. Brown ground chuck in skillet. Add pasta sauce and simmer. Combine ricotta, egg, salt and pepper. Pour a portion of pasta sauce into a 13” x 9” x 2” baking dish. Top with half of the uncooked lasagna noodles, all the ricotta mixture, 1 cup mozzarella, ½ cup Parmesan cheese, more sauce and remaining lasagna noodles. Top with remaining sauce, mozzarella cheese and Parmesan cheese. Cover tightly with foil and bake for 45 minutes Remove foil and bake 15 minutes longer, and let stand 15 minutes before serving. From Shawn Mitchell The Nunns’ Cookbook
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