1 1/2 pounds ground beef
5 teaspoons garlic salt, divided
1 jar (26 ounces) marinara sauce
1 can (28 ounces) crushed tomatoes
1 cup water
1/4 cup dry red or white wine (optional, you can also just use more water)
2 teaspoons dried Italian seasoning
1 container (15 ounces) ricotta cheese
1/4 cup chopped fresh or 1 tablespoon dried parsley
1/2 cup grated Parmesan cheese, divided
4 cups shredded mozzarella cheese, divided
12 uncooked lasagna noodles
In a large pan brown ground beef until crumbly and no longer pink. Season with 3 teaspoons garlic salt. Add marinara sauce, tomatoes, water, wine and Italian seasoning. Simmer about five minutes. In a bowl mix together remaining 2 teaspoons garlic salt, ricotta cheese, parsley, egg, 1/4 cup Parmesan and 1 cup shredded mozzarella cheese.
Spray a 9 x 13 inch pan with cooking spray. Spoon a thin layer of the meat sauce over the bottom. Arrange one layer of the noodles on the sauce. Spread a layer of the ricotta cheese mixture over the noodles. Next, spoon over a layer of sauce. Repeat layers to the top of the baking dish, ending with noodles topped with sauce. Finally, sprinkle on remaining 3 cups mozzarella and then remaining Parmesan over the top. Once assembled, the lasagna can be covered and refrigerated for a day or two before baking. Before baking cover baking dish with foil. Bake in a preheated 350 degree oven for 45 to 55 minutes, or until noodles are soft, then remove foil and bake for another 5 to 15 minutes. Let cool 5 to 10 minutes before cutting.
I love this recipe because you don’t have to boil the lasagna noodles. What can I say? I’m lazy! Therefore the name of this recipe. LOL!