SPEEDY CHEESY LASAGNA

1 lb. lean ground beef
26 oz. marinara or pasta sauce
1/2 cup water
10 oz. frozen chopped spinach thawed
15 oz. part-skim ricotta cheese
1/2 cup grated Il Giardino® Parmesan Cheese
1 large egg
12 oven-ready lasagna noodles
1 lb. County Line® Muenster Cheese sliced

Heat oven to 375 degrees F.

In large skillet, cook ground beef over high heat until no longer pink, about 10 minutes, stirring frequently to break up. Pour off any fat. Stir in marinara sauce and water; set aside.

Squeeze spinach dry. In medium bowl, combine spinach, ricotta cheese, Il Giardino® Parmesan cheese and egg; stir well.

Spread 1 cup meat sauce over bottom of 13x9x2-inch baking dish. Top with 4 lasagna noodles, overlapping to fit. Top with half of ricotta mixture, spreading to cover noodles. Top with 1/3 County Line® Muenster Cheese slices. Spoon on 1 cup meat sauce, spreading to cover. Repeat layering starting with 4 noodles. Top with remaining 4 noodles. Spoon on remaining meat sauce, spreading to cover noodles. Cover dish loosely with foil.

Bake 30 minutes. Uncover and top with remaining cheese slices. Bake 20 minutes, or until hot and bubbly. Let stand 15 minutes before serving.

Makes 8 servings
Source: County Line Cheese