This recipe came from Kraft's winter 2005 Food & Family magazine.  The original recipe calls for hamburger, but since we have a son whose stomach can't tolerate ground-up beef, we have changed it to meatless.  And... surprise, surprise... this is a recipe that ALL of our family likes!  LOL  Hope yours will, too.

SIMPLY (MEATLESS) LASAGNA

1 container (15 oz.) part skim ricotta cheese

2 c. shredded mozzarella cheese, divided

1/2 c. grated parmesan cheese, divided

1/8 c. dried parsley flakes

1 egg, lightly beaten

1 jar (26 oz.) spaghetti sauce (we prefer Prego)

1 c. water

9 lasagna noodles, uncooked (they measure 10x2" each, but I break them off at the ends to fit the baking dish better)

Preheat oven to 350 degrees.  Mix ricotta cheese, 1 c. of the mozzarella cheese, 1/4 c. of the parmesan cheese, parsley and egg until well blended; set aside.  Pour spaghetti sauce into separate bowl.  Pour water into empty sauce jar; cover and shake well.  Stir into spaghetti sauce.

Layer in 10x10" casserole dish as follows:

1 c. sauce

3 lasagna noodles

1/2 of the ricotta mixture (spread evenly on top of lasagna noodles)

1 c. sauce

3 lasagna noodles

remainder of ricotta mixture (spread over noodles)

1 c. sauce

3 lasagna noodles

remainder of sauce

Sprinkle with remaining 1 c. mozzarella cheese and 1/4 c. parmesan cheese.  Cover tightly with greased aluminum foil or with lid.  Bake 45 min. or until cooked through.  Remove foil (or lid) and bake an additional 15 min. or until bubbling.  Let stand 15 min. before cutting for easier serving.

~Connie~