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Lasagna #2, uses V8 juice ( 36 )

Source of Recipe

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Recipe Link: www.cooks.com/rec/doc/0,1935,150164-228200,00.html

Lasagna #2, uses V8 juice ( 36 )

2 pounds ground beef chuck
2, 8 ounce cans crushed tomatoes
2, 8 ounce cans tomato sauce
2 packets spaghetti sauce mix
2, 12 ounces cans V-8 juice
1 pound lasagna noodles (do not cook)
2, 16 ounce containers Ricotta cheese, with
...1 egg and 1 teaspoon garlic powder
...per container stirred in
2 to 3 packages Mozzarella cheese slices
1/2 cup Parmesan cheese
Chopped parsley

Brown meat well.
Stir in tomatoes, tomato sauce, sauce mix, and juice. Bring to a boil; lower heat and simmer 10 minutes.
Oil the bottoms of 2, 13x9x2 inch baking dishes.
Spread a thin layer of meat sauce in bottoms.
Add a layer of uncooked noodles, Ricotta cheese and Mozzarella.
Repeat layers until all ingredients are used; endings with meat sauce.
Cover tightly with foil.
Set on a baking sheets with rim.
Bake 1 hour at 350 degrees.
Let stand for 15 minutes.
Sprinkle with Parmesan cheese and parsley.

This is a shorter, easier version because the noodles
are not cooked earlier.