Ingredients:
1lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monteray Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces Ronzoni Healthy Harvest lasagna, uncooked

Directions:
1. Heat oven to 350°F.
2. In 3-quart saucepan over medium-high heat, brown meat; drain.
3. Add spaghetti sauce and water; simmer about 10 minutes.
4. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13x9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce.
6. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese.
7. Cover with foil. Bake 45 minutes.
8. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Servings: 12