Ingredients:
2 1/2 cups spaghetti sauce ( your favorite store brand)
1 cup water
8 ounces lasagna noodles, uncooked ( 9 pieces)
1 (15 ounce) containers part-skim ricotta cheese
1 eggs
3 cups shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 375*.
In saucepan, heat spaghetti sauce and water.
In a medium-sized bowl combine ricotta, 2 cups mozarella cheese, egg, Parmesan cheese and parsley.
Pour 3/4 cup sauce in a 13 x 9″ baking dish.
Arrange 3 pieces uncooked pasta over sauce.
Pour 1/2 cup sauce over pasta; spread with half of the mozarella-ricotta cheese mixture.
Cover cheese mixture with 1/2 cup sauce.
Repeat layers.
Top with pasta and remaining sauce.
Sprinkle with additional Parmesan cheese.
Cover baking dish with foil and bake 60 minutes.
Remove from oven and sprinkle with remaining 1 cup mozarella cheese.
Let stand 10 minutes before serving.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.