1 pound lean ground beef
4 cups tomato-basil pasta sauce
6 uncooked lasagna noodles
1 (15-ounce) container ricotta cheese
2 ½ cups shredded mozzarella cheese
¼ cup hot water
1. Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
2. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around the inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
3. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving