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1 lb. ground beef 1 jar (15 oz.) spaghetti sauce 1/4 cup water 1 package (8 oz.) uncooked lasagna noodles, divided 2 cups ricotta cheese, drained, divided
3 cups mozzarella cheese, divided 1/4 cup grated Parmesan cheese Chopped parsley Place beef in a 2-quart microproof bowl, and cook on High for five minutes, stirring once. Drain off liquid.
Add spaghetti sauce, water and salt; mix well. Spread 1/3 of the meat mixture in an 11x7 inch glass baking dish. Arrange one half of the uncooked lasagna noodles over the sauce. Spread with one cup of ricotta cheese and sprinkle with 1 cup of mozzarella cheese. Repeat the layers, ending with the meat mixture. Top with Parmesan cheese. Double wrap with plastic wrap. Cook on simmer (50 percent) for 30 minutes. Uncover and sprinkle with remaining mozzarella. Leave uncovered and cook on simmer (50 percent) for about two minutes or until the cheese is melted. Sprinkle with chopped parsley, if desired. Impossible lasagna pie Heat oven to 400 degrees. 1/2 cup small curd cottage cheese 1/4 cup grated Parmesan cheese 1 lb. ground beef, cooked and drained 2 cups shredded mozzarella cheese 1 tsp. dried oregano 1/2 tsp. dried basil 1 can (6 oz.) tomato paste 1 cup milk 2 eggs 2/3 cup Bisquick baking mix 1 tsp. salt 1/4 tsp. pepper Snipped fresh parsley Grease pie plate, 10x11/2 inches, or square baking dish, 8x8x2 inches. Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, 1 cup of the mozzarella cheese, the oregano, basil and tomato paste; spoon evenly over top. Mexican lasagna
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