1 pound ground beef
2 ½ cups shredded mozzarella cheese
15 ounces Ricotta cheese
½ cup parmesan cheese
¼ cup chopped fresh parsley
26 ounce 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 ¼ cups of mozzarella cheese, ricotta cheese, ¼ cups parmesan cheese, the parsley and egg until well blended, set aside.
Dain meat, return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. Adding water to the sauce helps cook traditional noodles during baking, so you don’t have to cook them beforehand. This save you 15-20 minutes or prep time.
Spread one cup of the meat sauce onto the bottom of 13-9 inch baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand to fit the dish during baking.
Spread 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce.
Sprinkle with remaining 1 ¼ cups mozzarella cheese and remaining ¼ cup parmesan cheese. Cover tightly with greased foil. Bake 45 minutes. Remove foil; continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.
* A few changes I (Camille) made to this recipe. You can use 1 pound ground Turkey instead of ground beef for a healthier option. I find that I need to use more spices when I cook with ground Turkey. Also, I like to add some sausage (like Jimmy Dean) to my lasagna for more spice/taste.
One last thing, I made the lasagna in two smaller glass pans and froze one (thanks Tami for the idea).