Easiest And Best Lasagne

• 2 large jars Paul Newman's Sock-a-roni spaghetti sauce
• 1 c. water
• 8 oz. pkg. lasagne (uncooked)
• 1 3/4 c. Ricotta cheese
• 3 c. shredded Mozzarella, divided
• 1/4 c. grated Parmesan
• 2 Tbsp. chopped fresh parsley
• 1 lb. ground meat, cooked and drained

1. Preheat oven to 375u0b0.
2. Heat spaghetti sauce and water in a saucepan.
3. Combine Ricotta, 2 cups Mozzarella, Parmesan and parsley.
4. Pour 3/4 cup sauce in a 9 x 13-inch pan (sprayed with Pam); arrange 1/3 of the uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half the cheese mixture and cover cheese with half the meat.
5. Cover all with 1/2 cup sauce.
6. Repeat the layers and top with remaining pasta and sauce. Sprinkle with Parmesan.
7. Cover with foil and bake 1 hour. Sprinkle with remaining Mozzarella cheese and let stand 10 minutes.
8. Makes 8 servings.

newman, water, ricotta cheese, shredded mozzarella, parmesan, parsley, ground meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213748 (may not work)