Easy Lasagna

INGREDIENTS

• 1 lb ground beef

• 1 jar (24 oz) spaghetti sauce

• 1 1/2 cups water

• 1 container (15 oz ) ricotta or small curd cottage cheese

• 2 cups (8 oz) shredded mozzarella or Monterrey 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 Tenderoni Lasagna, uncooked

INSTRUCTIONS

• Pre-heat oven to 350 F.

• In 2-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.

• Pour about 1 cup sauce on bottom of 11x7 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 pasta, sauce and cheese filling.

• Top with layer of pasta 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