Cheesy Lasagna Casserole
Serving Size / Yield
- 1 lb ground chicken
- 2 C tomato-basil pasta sauce
- 15 oz ricotta cheese
- 10 oz shredded mozzarella cheese
- ¼ C hot water
- Uncooked lasagna sheets
Preheat the oven to 375 F and grease a casserole dish with some butter or oil. Set aside.
In a pan over medium heat, begin browning the ground chicken. Add salt and pepper to taste.
Then, mix in the tomato sauce until well combined.
Once the meat and sauce is done, begin lining the bottom of the dish with the lasagna sheets.
Then add a layer of the meat mixture over it and an even combination of ricotta and mozzarella cheese. Top the layer with more lasagna sheets.
Repeat until meat mixture is finished or till you reach the top of the casserole dish. It should make about 4 layers.
Top of the final lasagna sheet layer with more of the cheese mixture and begin pouring the hot water along the inner edges of the dish. Cover the dish with some tin foil and bake for 45 minutes.
Then, remove and bake again for an extra 10 minutes.
Remove and let it sit for 5 minutes, cut and serve hot.