Lasagne

12 no-boil lasagne noodles   assemble, like below foil bake 40 minutes at 375°F unfoil bake 10 minutes at 375°F rest 10 minutes
1 T olive oil heat cook 4–6 minutes stir
¼ t salt  
¼ t pepper
1 lb ground beef
3 c pasta sauce  
½ c warm water
1 egg beat lightly mix
475 g ricotta cheese  
½ t dried basil
½ t dried oregano
4 c shredded mozzarella cheese  
¼ c grated Parmesan cheese

Assembly, from bottom

a little oil
1 c meat sauce
4 noodles ×2
½ ricotta
1 c meat sauce
1 c mozzarella
4 noodles
remaining meat sauce
remaining mozzarella
Parmesan meat sauce
  1. In a skillet, heat oil over medium heat.
  2. Cook beef with salt and pepper in oil for 4–6 minutes. Drain.
  3. Stir water and pasta sauce into beef.
  4. In a bowl, stir together ricotta cheese, egg, basil, and oregano.
  5. Lightly grease a 9″×13″ pan.
  6. Spread 1 c meat sauce in bottom of pan.
  7. Place 4 pieces uncooked noodles on top of sauce. Don't overlap.
  8. Spread half of ricotta mixture over noodles.
  9. Spread 1 c meat sauce over ricotta.
  10. Sprinkle with 1 c mozzarella cheese.
  11. Place 4 pieces uncooked noodles on top of cheese. Don't overlap.
  12. Spread half of ricotta mixture over noodles.
  13. Spread 1 c meat sauce over ricotta.
  14. Sprinkle with 1 c mozzarella cheese.
  15. Top with remaining noodles and meat sauce.
  16. Sprinkle with remaining mozzarella and Parmesan cheese.
  17. Cover with foil.
  18. Bake 40 minutes at 375°F.
  19. Uncover.
  20. Bake 10 minutes.
  21. Let stand for 10 minutes.

Shamelessly stolen from the back of a box of Catelli gluten-free lasagne noodles