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Time prep: 20 min
total: 1 hr 35 min
servings total: 12 servings
1 lb. ground beef
2-1/2 cups shredded mozzarella cheese, divided
1 container (15 oz.) low fat or part skim ricotta cheese
½ cup grated parmesan cheese, divided
¼ cup chopped fresh parsley
1 egg, beaten
1 jar (24 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Heat oven to 350°F.
Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
This is one of my husband's favorites. It still takes a while but is much less labor intensive than traditional lasagna, and he'll even eat the leftovers which he never does.