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Easy lasagne

Yield: 8 Servings

Ingredients:

• 2 1/2 c Spaghetti sauce
• 1 c Water
• 8 oz (9 pieces) Lasagne - uncooked
• 15 oz Ricotta cheese
• 12 oz Shredded mozzarella cheese - divided
• 1/4 c Grated Parmesan cheese
• 2 tb Chopped fresh parsley
• 1/2 ts Salt
• 1/4 ts Ground black pepper

Instructions:

Heat oven to 375 degrees Fahrenheit. In medium saucepan combine spaghetti sauce and water; heat to boiling stirring frequently. Reduce heat; keep warm. In large bowl stir together ricotta cheese 2 cups mozzarella cheese Parmesan cheese parsley salt and pepper. Pour 3/4 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half of cheese mixture. Cover with 1/2 cup sauce. Repeat layers of pasta sauce cheese mixture and sauce. Top with remaining pasta and sauce; sprinkle with additional Parmesan cheese if desired. Cover with foil; bake 60 minutes or until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Let stand 10 minutes before cutting. 8 servings. Make Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap then foil. Refrigerate overnight; remove plastic wrap replace foil. Bake as directed above. Freezing Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit about 2 hours. If thawed in refrigerator overnight bake at 350 degrees Fahrenheit about 1 hour 15 minutes. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias

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