1 1/4 cups ricotta
1/4 cup water
1/2 teaspoon salt
1/4 cup grated parmesan
1 1/2 cups grated mozzarella
1 pound lean ground beef
1 medium zucchini, diced (about 1 cup)
1 (26-oz) jar pasta sauce
6 oven-ready lasagna noodles
1) In a medium bowl, mix together the ricotta, water, salt, parmesan, and ½ cup of the mozzarella. Set mixture aside.
2) Brown the beef in a large skillet set over medium heat until it’s no longer pink, about 5 minutes, breaking up any clumps with a wooden spoon. Drain any fat, if needed. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce the heat to medium-low.
3) Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles into medium sized pieces and fill in the edges. Gently spread the cheese mixture over the noodles. (The noodles may begin to curl in the skillet, but the cheeses will hold them down.) Lay on the 2 remaining noodles (I usually add more noodle at this point to fill in all the gappage). Pour the rest of the sauce into the skillet and spread it evenly, then sprinkle the remaining cup of mozzarella.
4) Cover the skillet and simmer over medium-low heat until the noodles are tender, about 20 minutes. Removed skillet from the heat and let the lasagna cool for 5 minutes. Cut the lasagna into squares and serve.
Makes 6 servings.
*Recipe from February 2006 issue of Family Fun Magazine