| 1. |
Heat oven to 350° F (175° C). |
| 2. |
In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. |
| 3. |
Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, parmesan cheese, eggs, parsley, salt and pepper. |
| 4. |
Pour about 1 cup sauce on bottom of 13x9" baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. |
| 5. |
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 mozzarella cheese. |
| 6. |
Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. |
| 7. |
Let stand 10 minutes before cutting. |
| 8. |
Source: recipe from Ronzoni Healthy Harvest Pasta box. |
