INGREDIENTS
12 ounces lean ground beef or lamb
1 white onion chopped
2 garlic cloves minced
1 lb 24 ounces pasta sauce
1 tablespoon fresh parsley chopped
No-bake lasagna noodles approximately 6
1 egg beaten
1 15 ounces container ricotta cheese
1/4 cup grated Parmesan cheese + more for topping
1-1/2 cups shredded mozzarella cheese
INSTRUCTIONS
For the sauce, in a sauté pan on medium heat, add meat, onion, and garlic until the meat is brown. Pour 1/2 cup of sauce into a small bowl and pour the remainder into the meat. Bring to a full boil; reduce heat to low and cover cooking for 15 minutes.
Pre-heat oven to 375F. In a large mixing bowl, add egg, ricotta, parsley, and 1/4 cup Parmesan cheese; set aside.
Spread 1/2 cup of pasta sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the noodles in the dish, breaking any as needed to fit. Spread with the ricotta cheese mixture, mozzarella cheese, and meat mixture. Continue until you end with the meat mixture. Sprinkle top with mozzarella and Parmesan cheese.
Place baking dish on a baking sheet. Bake for 35-45 minutes until thoroughly heated. Allow standing at least 10 minutes before serving.