Prep

Step by Step Lasagna: 1 lb. ground beef; 3 cups (about 26-oz. jar) spaghetti sauce; 1 cup (8-oz. can) tomato sauce, optional (For a saucier version, add 1 cup (8-oz. can) tomato sauce); 1-3/4 cups (15 oz) ricotta cheese; 1 egg, slightly beaten; 1/2 teaspoon dried basil leaves; 1/2 teaspoon dried oregano leaves; 12 pieces Ronzoni Oven Ready Lasagna, uncooked; 4 cups (16 oz.) shredded mozzarella cheese; 1/4 cup grated parmesan cheese. Preparation: 1. Remove 12 pieces of pasta from package. Heat oven to 350 degrees F. 2. In large skillet, cook meat until browned; remove from heat. Drain. Stir in spaghetti sauce. 3. In small bowl, stir together ricotta cheese, egg, basil and oregano. Assembly: 1. In 13x9x2-inch baking dish, spread 3/4 cup meat sauce. 2. Place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or touch side of pan since they will expand when baked. 3. Spread about 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese. 4. Repeat steps 2 and 3 two more times. Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and parmesan cheese. 5. Cover with foil. Bake 30 minutes; remove completely over pasta; sprinkle with remaining mozzarella and parmesan cheese. 5. Cover with foil. Bake 30 minutes; remove foil. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before cutting. Serve with additional sauce, if desired. Makes 10 to 12 servings. Extra pieces can be stored, tightly wrapped, in a cool dry place to be used another time. Microwave: In microwave-safe dish, prepare recipe as directed; omit mozzarella and parmesan cheese on top layer. Cover with plastic wrap. Microwave at high (100%) 13-15 minutes, turning twice during cooking. Carefully remove plastic wrap; sprinkle with remaining mozzarella and parmesan cheese. Replace plastic wrap. Microwave at high (100%) 4 minutes or until bubbly. (Cooking time may vary based on size of microwave). Make Ahead: Prepare recipe as directed; do not bake. Cover with plastic wrap, then foil. Refrigerate up to 48 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 350 degrees F about 40 minutes and frozen lasagna about 1 hour 30 minutes, removing foil during last 10 minutes of baking.