Ingredients:
1 (15 ounce) containers part-skim ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1/4 cup chopped fresh parsley
1 eggs, lightly beaten
1 (26 ounce) jars spaghetti sauce
1 lb ground beef, browned and drained
1 cup water
12 lasagna noodles, uncooked
Directions:
Preheat oven to 350.
Mix ricotta cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, parsley, and egg until well blended.
Set aside.
Pour spaghetti sauce into meat in skillet.
Pour water into empty sauce jar; cover and shake well.
Pour into skillet; stir until well mixed.
(yields about 5 cups of sauce.).
Place 1 cup of meat sauce on bottom of 13×9-inch baking dish.
(This way the noodles won’t stick to the pan.).
Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce.
Repeat layers 2 more times.
Top with remaining 3 noodles and sauce.
Sprinkle with remaining 1 1/4 cups of mozzarella cheese and 1/4 cup parmesan cheese.
Cover tightly with greased aluminum foil.
Bake 45 minutes or until cooked through.
Remove foil and bake an additional 15 minute or until bubbling.
Let stand 15 minute before cutting for easier serving.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.