Quick Lasagna

We've had to make some quick meals lately and it's easy to make a lot of lasagna in a hurry and freeze it for future use.

Ingredients

• 1 lb. lean ground beef 
• 4 c. tomato-basil pasta sauce 
• 6 uncooked lasagna noodles 
• 1 (15-ounce) container ricotta cheese 
• 2 1/2 c. (10 oz.) shredded mozzarella cheese 
• 1/4 c. hot water

Preparation

1. Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
2. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
3. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.