Try this recipe from Woman's Day magazine for an easier version of this tasty Italian treat.
Yield: 6 servings
1 26-ounce jar marinara sauce
1 14.5-ounce can diced tomatoes with Italian herbs
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1 15-ounce tub part-skim ricotta cheese
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 large egg
1/4 cup chopped fresh basil
1/4 teaspoon pepper
1 8-ounce box no-boil lasagna noodles
3 1/2 cups shredded mozzarella cheese
1 24-ounce package fully cooked turkey meatballs, coarsely chopped
Heat oven to 375. Have a 13X9-inch baking dish ready.
Mix marinara sauce and diced tomatoes in a medium bowl. In another bowl, mix ricotta cheese, 1/2 cup Parmesan, the egg, basil and pepper.
Spread 1/2 cup sauce over bottom of baking dish. Put 3 noodles crosswise, not overlapping, on sauce. Drop 3 tablespoons ricotta mixture down center of each noodle and spread to cover noodles.
Sprinkle evenly with 1 cup mozzarella and about 1 1/3 cups chopped meatballs. Spoon 1 cup sauce evenly over top.
Repeat layering noodles, ricotta, mozzarella, meatballs and sauce twice. Top with remaining 3 noodles, remaining sauce, mozzarella and the 2 tablespoons grated Parmesan. Cover with the nonstick foil or foil coated with nonstick spray.
Bake 50 to 60 minutes until hot and bubbly, removing foil for last 10 minutes. Let stand 10 minutes before serving.