INGREDIENTS:

• 450g of lean ground beef
• 2 1/2 cups of mozzarella cheese, shredded
• 2 cups of light ricotta cheese
• 1/2 cup of parmesan cheese, grated
• 1/4 cup of fresh parlsey, chopped 
• 1 egg, beaten
• 650 ml of tomato & basil pasta sauce
• 1 1/2 cups of water
• 12 lasagna noodles, uncooked

DIRECTIONS:

1. Heat oven to 350 degrees F.
2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.
3. Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until blended.
4. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles and meat sauce. Sprinkle with remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
5. Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.