Best Baked Lasagna Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
2 3/4 cups spaghetti sauce, divided
1 1/2 cup hot tap water
2/3 cup cream of mushroom soup
3/4 cup chunky spaghetti sauce
1 (15 oz.) carton fat-free ricotta cheese
8 ounces fat-free cream cheese or cottage cheese
1 package dry Butter Buds
1/8 teaspoon garlic powder
pinch thyme
1 teaspoon oregano
1/4 teaspoon garlic salt
4 cups fat free mozzarella cheese
1/2 pound ground beef, cooked, drained and rinsed
1 (12 oz.) pkg. lasagna noodles, uncooked
2 teaspoons grated Parmesan cheese

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Directions:

In a large bowl, mix together all ingredients except the noodles and Parmesan cheese. Set aside. Coat a large oblong casserole dish with cooking spray. Spread about 3/4 cup of sauce in bottom of dish. Lay 3 lasagna noodles on sauce in the middle of the dish, allowing room for the noodles to expand. Spread another layer of sauce, then noodles, and repeat, creating 5 layers ending with sauce. Cover with foil and bake at 375 F for about 1 hour. Uncover, sprinkle with Parmesan cheese and let stand 10 minutes before serving.

Variation: You may substitute 8 oz. of ground turkey breast for beef or 1 cup of sliced vegetables. If you like meat and vegetables, add chopped vegetables to meat sauce. Note: If you like more of a tomato taste, top each serving with a little of the spaghetti sauce.

My notes: I've found that preparing the sauce the day before and refrigerating overnight allows the flavors to blend and makes this dish taste even better and makes for quicker prep too.

This recipe from CDKitchen for Best Baked Lasagna serves/makes 8