1 egg, lightly beaten
3 cups Ricotta Cheese
1 jar (26 oz.) spaghetti sauce (whatever flavor you desire)
9 lasagna noodles, uncooked
1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 cup water
1 lb ground beef
Step 1: Preheat oven to 350°F. Brown the meat in a skillet on high heat. While the meat is cooking, grab a bowl and mix the egg and ricotta cheese, 1/4 cup parmesan and parsley until well blended. Set aside. When the ground beef is cooked, drain the oil from the skillet. Lower the heat down to medium-low. Add the spaghetti sauce into the skillet then add a cup of water into the empty jar. Seal the jar and give it a good shake. Add the water to the sauce and mix until evenly combined.
Step 2: Assemble the layers of goodness: Spread about 3/4 cup of the spaghetti sauce onto bottom of 13×9-inch baking dish; cover with layers of 3 noodles, half of the ricotta mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
Step 3: Bake 45 min. Remove foil. Bake an additional 15 min. or until noodles are tender and lasagna is heated through. Let stand 10 min. before cutting to serve.