1 lb. ground beef, chicken or turkey
2 jars chunky style tomato and basil pasta sauce
1/2 tsp. each of salt and freshly ground black pepper
3/4 box oven ready lasagna noodles
475g. container ricotta cheese
340g. up to 400g. pkg. shredded Italian cheese blend
 

Preparation Time 10 minutes
Baking Time 40 minutes
Makes 8 Servings

Recipe from Kelly-Ann

1. Preheat oven to 500 degrees.  Lightly brown beef in a large wide saucepan set over medium high heat, breaking meat up with a fork, from 5 to 7 min.  Remove from heat.  Stir in sauce, salt and pepper. 

2. Spread 1/2 cup sauce over bottom of a 9x13"  baking dish.  Cover with a layer of noodles.  Using a tablespoon, drop half of ricotta evenly over noodles.  Do not spread.  Spoon half of sauce mixture over top. Sprinkle with a handful of shredded cheese.  Add another layer of noodles, ricotta, sauce and cheese.  Top with a layer of noodles.  Gently press noodles into sauce.  Evenly sprinkle with remaining cheese.  Lay a piece of foil over top.  Seal shut.  Place lasagna in center of oven and reduce heat to 400 degrees.  Bake 20 min. Remove foil and bake until lasagna is hot in center, from 20 to 30 more mins.  Let stand 10 min. before cutting.