Recipe - Lasagna

I found this recipe on the back of the Ronzoni Healthy Harvest Whole Grain Lasagna noodle box and modified it slightly. We love the whole grain noodles!

1 lb ground beef

3 cups (26 oz) spaghetti sauce

1 1/2 cups water

1 3/4 cups ricotta or cottage cheese

2 cups (8oz) shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese (I use Sam's Italian 4-cheese blend)

1 tsp parsley

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 boxes Ronzoni lasagna, uncooked (the recipe calls for 9 noodles but I end up using just over a box)

Heat oven to 350 degrees.

Brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes.

Meanwhile, stir together ricotta, 1 cup mozarella, Parmesan, eggs, parsley, salt, and pepper.

Pour about 1 cup sauce mixture into bottom of 13x9-inch baking dish. Arrange UNCOOKED pasta pieces over sauce (I make sure to cover the entire surface with the lasagna); cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with remaining mozzarella.

Cover with foil and bake 45 minutes. Remove foil; bake another 10 minutes.

Let lasagna stand 10 minutes before cutting.