Looking for Answers about Great Value Great Value: Oven Ready Lasagna Enriched Macaroni Product, 12 oz?

I copied this from another site.

Do you have to use more water in sauce when baking oven ready lasagna?

This is all up to you. Some will rinse or soak the oven-ready noodles in salted hot water for a few minutes, some will not.

Your sauce amount should not really change, but you may want to make your sauce a bit more "watery**" and you can use the oven ready noodles in place of regular and vice versa in any recipe calling for noodles.

If making a lasagna be sure to cover with foil so that the edges "steam" and are not hard.

** just simmer your sauce for a less amount of time
BUT - some say you need more sauce - it's all in your preference. I'm a sauce person and I love extra sauce! But it's your choice.

some additional hints -

do not overlap the oven ready noodles and since they are "ridged" alternate the rows having ridges run across and down

you can try this:

2 pounds ricotta cheese

2 large eggs

2 tablespoons sugar

4 garlic cloves, finely chopped

1/4- 1/2 teaspoon ground cinnamon

6 tablespoons extra-virgin olive oil

1 large red onion, chopped

1 1/4 pounds ground veal

2 (28-ounce) cans crushed tomatoes

2 cups Chianti wine

2 tablespoons dried oregano

1 tablespoon dried thyme

1 bay leaf

Salt and black pepper to taste

1 pound instant no-boil lasagna

2 pounds fresh mozzarella cheese, sliced

1. In a large bowl, mix the ricotta cheese, eggs, sugar, garlic and cinnamon.

2. In a large, deep stove-top casserole or a stockpot, heat the olive oil over high heat and cook the onion, stirring, until translucent, about 4 minutes. Add the veal and brown 2 to 3 minutes, then add the tomatoes, wine and herbs, and season with salt and pepper. Cook over high heat until the sauce is bubbling vigorously and is dense, reducing the heat to medium-low if the sauce is splattering too much, about 15 minutes. Turn the heat off and let sit. Remove bay leaf before using sauce.

3. Preheat the oven to 350 degrees. Arrange three 9-inch square aluminum baking pans side by side and lightly oil the bottom of each. Put a layer of noodles down in each of the pans, then thinly spread a ladleful of the ricotta mixture over it. Cover with another sheet of lasagna, then a ladleful of tomato sauce. Now put down another sheet of lasagna and a layer of mozzarella, using half of the cheese. Continue until all of the ingredients are used, finishing with a last layer of tomato sauce.

4. Cover each pan with a sheet of aluminum foil and bake 45 minutes. They are done when the cheese is completely melted on top and the sauce around the perimeter is bubbling. Remove, let cool a bit, and serve or let cool completely and freeze. Makes 3 pans of 4 servings each.

Note: These will keep frozen for up to 6 months. Reheat in a preheated 400-degree oven by placing the aluminum foil-covered baking pans in the oven while still frozen and bake for about 1 1/4 hours.
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The real secret for a great lasagna, specially one using non-boiled noodles, is cooking time. Set the oven temperature a bit lower at first, and cover the lasagna with aluminum foil. Then leave the lasagna in the oven for at least 30 minutes, preferably one hour, still covered. After that, if you have cheese on top of your lasagna, remove the cover and increase the heat, and keep cooking for a few more minutes for the cheese to get brownish.

I found it! I too love this recipe and actually am making it tonight only to find out it is no longer on the box! I did find it on the internet at a site called http://wegottaeat.com/jhalberg/recipes/great-value-oven-ready-lasagna

Here it is:

Great Value Oven Ready Lasagna
No need to prepare the noodles prior to baking.

Ingredients

12 oz. package Oven Ready Lasagna noodles
2 (15 oz. each) containers of ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2 eggs, slightly beaten
1 tsp. dried basil
1 (26 oz.) jar of spaghetti sauce
1 cup water
1 lb. lean ground beef, cooked and drained

Directions
1. Preheat oven to 425 degrees F.
2. In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese, eggs and basil. Mix well.
3. In another medium bowl, combine the spaghetti sauce, 1 cup water and the browned ground beef. Mix well.
4. In 9x13-inch pan, spread 1-1/2 cups of meat sauce. Place 1/3 of the lasagna noodles over sauce. Spread 1/2 of the cheese mixture over lasagna noodles; top with 1/3 of meat suace. Repeat layering once. top with remaining lasagna noodles then sauce.
5. Sprinkle with remaining mozzarella and parmesan cheese.
6. Wrap the lasagna tightly with a double layer of foil.
7. Bake for 60 minutes or until the lasagna is fork tender.
8. Let stand for 10 minutes sealed in the foil before cutting and serving.

Makes 9 to 12 servings.

The proper cooking instructions read as follows:
Ingredients:
12 oz. package Oven Ready Lasagna noodles
2 (15 oz. each) containers of ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2 eggs, slightly beaten
1 tsp. dried basil
1 (26 oz.) jar of spaghetti sauce
1 cup water
1 lb. lean ground beef, cooked and drained

Directions
1. Preheat oven to 375 degrees F.
2. In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese, eggs and basil. Mix well.
3. In another medium bowl, combine the spaghetti sauce, 1 cup water and the browned ground beef. Mix well.
4. In 9x13-inch pan, spread 1-1/2 cups of meat sauce. Place 1/3 of the lasagna noodles over sauce. Spread 1/2 of the cheese mixture over lasagna noodles; top with 1/3 of meat sauce. Repeat layering once. top with remaining lasagna noodles then sauce.
5. Sprinkle with remaining mozzarella and parmesan cheese.
6. Wrap the lasagna tightly with a double layer of foil.
7. Bake for 50 minutes or until the lasagna is fork tender.
8. Let stand for 10 minutes sealed in the foil before cutting and serving.

We apologize for any inconvenience this may have caused. Please rest assured that the issue is being addressed and the directions should be found on the packaging very soon.

When using these noodles in a recipe other than a traditional lasagna, we recommend cooking these noodles for 8-10 minutes and then following the rest of your recipe as directed.