TASTY NO BOIL LASAGNA

SERVINGS: 12

1 LB GROUND CHUCK

1 LB SWEET ITALIAN SAUSAGE

3 CUPS CHOPPED ONION

3 CLOVES MINCED GARLIC

2 tsp ITALIAN SEASONING

1 – 67 OZ. JAR PREGO PASTA SAUCE

1 CUP WATER

15 OZ CONTAINER RICOTTA CHEESE

1 CUP SHREDDED PARMESAN CHEESE

2 TBL CHOPPED FRESH PARSLEY

1/2  TSP SALT

1 EGG

1 LB UNCOOKED LASAGNA NOODLES

3 CUPS MOZZARELLA CHEESE

DIRECTIONS: 

COOK GROUND BEEF AND SAUSAGE UNTIL BROWN, DRAIN. ADD ONION, GARLIC, 1 1/2 tsp ITALIAN SEASONING AND SIMMER UNTIL ONIONS ARE TRANSLUCENT. STIR IN PASTA SAUCE AND 1 CUP WATER. HEAT UNTIL BUBBLY.

PREHEAT OVEN TO 350ºF. COAT 11” X 15” LASAGNA PAN WITH COOKING SPRAY. IN MEDIUM BOWL, BLEND RICOTTA, PARMESAN, SALT, PARSLEY, REMAINING ITALIAN SEASONING AND EGG.

SCOOP ENOUGH SAUCE INTO THE BOTTOM OF PAN TO COVER IT, COVER THE SAUCE WITH A LAYER OF NOODLES. SPREAD 1/3 OF THE REMAINING SAUCE OVER NOODLES. DOLLOP 1/2 OF RICOTTA MIXTURE ON TOP OF SAUCE, SPRINKLE WITH 1 CUP MOZZARELLA CHEESE AND DUST WITH A LITTLE PARMESAN. REPEAT LAYERS, FINISH WITH NOODLES AND SAUCE. RESERVE AND REFRIGERATE REMAINING 1 CUP CHEESE.

COVER PAN TIGHTLY WITH HEAVY DUTY FOIL. BAKE 1 TO 1 1/4  HOURS OR UNTIL NOODLES ARE TENDER. REMOVE FOIL AND TOP WITH MOZZARELLA. BAKE 20 TO 30 MINUTES OR UNTIL CHEESE IS MELTED AND LIGHT GOLDEN. LET STAND 10 MINUTES BEFORE CUTTING.