ultimate lasagna

• 1 lb lean ground beef
• 2 1/2 cups shredded mozzarella cheese (I like the Kraft Italiano)
• 2 cups light ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 jar pasta sauce (I like the Classico Tomato & Basil)
• 1 1/2 cups water
• 12 uncooked lasagna noodles

Heat oven to 350. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups shredded mozzarella, the ricotta cheese, 1/4 cup Parmesan cheese, the parsley and egg until well-blended. Set aside.

Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar (Classico bottles have measurements on the side - you'll fill until the 12 oz mark.). Replace lid and shake well. Add to skillet and stir until well blended.

Spread 1 cup of the meat sauce onto the bottom of a 9 x 13" baking dish; top with 3 lasagna noodles, one-third of the cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 lasagna noodles and remaining meat sauce. Sprinkle with remaining 1 1/4 cups mozzarella and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil (to keep the cheese from sticking).

Bake for 1 hour. Remove foil; continue baking for 15 minutes or until heated through and bubbly! Let stand 15 minutes before cutting.

Serves 12.