Mom
1 container (15 oz.) ricotta cheese
2 ½ C. shredded Mozzarella cheese, divided
½ C. Parmesan cheese, divided
¼ C. chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 lb. ground beef, browned and drained
1 C. water
12 lasagna noodles, uncooked
Preheat oven to 350.
Mix ricotta, 1 ¼ C. mozzarella, ¼ C. Parmesan, parsley and egg until well blended; set aside.
Brown the ground beef; drain excess fat.
Pour spaghetti sauce into cooked meat in the skillet. Pour water into the empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. This will yield about 5 C. of sauce.
Place 1 C. meat sauce on the bottom of a 9X13” cake pan. (This way the noodles won’t stick to the bottom of the pan and you don’t have to boil the noodles.
Layer 3 lasagna noodles, 1/3 of the ricotta mixture and 1 C. of the meat sauce. Repeat layers 2 more times. Top with the remaining 3 noodles and sauce.
Sprinkle with remaining 1 ¼ C. mozzarella and ¼ C. Parmesan. Cover tightly with greased aluminum foil. Bake 45 minutes or until cooked through. (Spraying the foil with cooking spray prevents the cheese from sticking when you peel it off.)
Remove the foil and bake an additional 15 minutes or until it’s bubbling. Let it stand 15 minutes before cutting, for easier serving.
Serves 12