Simply Lasagna

Ingredients:
1 lb. ground beef (or turkey or venison)
2 1/2 cups shredded Mozzerella Cheese
1 container ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup parsley
1 egg lightly beaten
1 jar spaghetti sauce
1 cup water
12 uncooked lasagna noodles

1. Preheat oven to 350. Brown meat.
2. Meanwhile, mix 1 1/4 cups of mozzerella cheese, 1/4 cup parmesan cheese, the container of ricotta cheese, the parsley and the egg until well blended and set aside.
3. Drain meat, return to skilet. Stir in spaghetti sauce. Fill jar with water and shake and add to sauce mixture.
4. Spread 1 cup meat/sauce mix into bottom of 13 x 9 baking dish.
5. Top with three lasagna noodles and then spread 1/3 of cheese mix over noodles and 1 cup of meat/sauce mix. Repeat this two times. (You have now used 9 noodles and all the cheese mix.)
6. Then top with the last three noodles and the rest of the meat/sauce mix.
7. Sprinkle with remaining 1 1/4 cups of mozzerella cheese and 1/4 cup of parmesan cheese.
8. Cover tightly with greased foil and bake for 45 minutes. Remove foil and bake 15 more minutes or until heated through. Let stand 15 minutes before serving. Feeds 12.

Last time I made this, I accidentally put all the cheese in the cheese mixture instead of saving the part for the end, so it was just really cheesy and not as saucy. I just added more cheese on the top later. So if you like it really cheesy, you can do it that way. This is a good meal to set up and then stick in the fridge and then the next day you can pull it out and cook it. I have done this twice to take to people who have just had babies. That way it is not so much prep all at once. And like if you make it Sunday afternoon, then Monday's dinner just has to be popped in the oven. I have heard that a lot of lasagnas are hard to make because you have to cook the noodles separately but in this recipe, since you add that extra jar of water, the noodles cook in it.