Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
Ingredients:
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- 1lb ground beef
- 3 cups (26 oz jar) spaghetti sauce
- 1 1/2 cups water
- 1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
- 2 cups (8 oz) shredded mozzarella or Monteray Jack cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked
