One Step Lasagna with Sausage and Basil

3/4 pound lean ground beef

1/2 pound Italian sausage, casings removed

1 (26-ounce) jar thick spaghetti or marinara sauce

1 1/2 cups water

1/2 cup chopped fresh basil

1 (1-pound) box lasagna noodles

1 (15-ounce) container part-skim ricotta cheese

1 pound mozzarella cheese, coarsely grated

1 cup grated Parmesan cheese

Preheat oven to 350 degrees. Saute beef and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes. Transfer meats to bowl.

Combine spaghetti sauce, water and basil in large bowl. Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish. Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining noodles over. Spoon remaining sauce over, covering completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet.

Bake until noodles are tender and lasagna is heated through, about 1 hour. Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered in 350 degrees oven about 45 minutes.) Cut lasagna into squares and serve.

Serves 6 to 8.

Source: Bon Appetit, September 1997