#318 - Easy Lasagna

(by Shirley McNevich)

1 lb. ground beef
2 1/2 cups shredded mozzarella cheese
1 - 15oz. container part skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 - 26oz. jar spaghetti sauce
1 cup water
12 lasagna noodles, UNCOOKED

Preheat oven to 350 degrees. Brown meat in large skillet on medium-high heat. Mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended--set aside. Drain meat and return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add water to skillet and stir until well blended. Spread 1 cup of the meat sauce onto bottom of a 13 x 9 x 2 baking dish and top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1 1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil. Bake at 350 degrees for 45 minutes. Remove foil after 45 minutes, then continue baking 15 minutes more or until center is heated. Let stand 15 minutes before cutting for easier serving.