Recipe - Easy Lasagne

2 One half cup Spaghetti sauce
1 cup Water
8 ounce (9 pieces) lasagne uncooked
15 ounce Ricotta cheese
12 ounce Shredded mozzarella cheese
divided
One fourth cup Grated parmesan cheese
2 tablespoon Chopped fresh parsley
One half teaspoon Salt
One fourth teaspoon Ground black pepper

Heat oven to 375 degrees Fahrenheit. In medium saucepan, combine spaghetti
sauce and water; heat to boiling, stirring frequently. Reduce heat; keep
warm. In large bowl, stir together ricotta cheese, 2 cups mozzarella
cheese, Parmesan cheese, parsley, salt and pepper. Pour Three fourths cup sauce on
bottom of 13x9x2inch glass baking dish; arrange 3 pieces uncooked pasta
lengthwise over sauce. Pour One half cup sauce over pasta; spread with half of
cheese mixture. Cover with One half cup sauce. Repeat layers of pasta, sauce,
cheese mixture and sauce. Top with remaining pasta and sauce; sprinkle with
additional Parmesan cheese, if desired. Cover with foil; bake 60 minutes or
until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Let
stand 10 minutes before cutting.
8 servings.

Make Ahead Directions: Prepare as directed above. Do not bake. Cover baking
dish tightly with plastic wrap, then foil. Refrigerate overnight; remove
plastic wrap, replace foil. Bake as directed above.

Freezing Directions: Prepare as directed above. Do not bake. Cover baking
dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove
foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit about 2
hours. If thawed in refrigerator overnight, bake at 350 degrees Fahrenheit
about 1 hour 15 minutes.

Recipe may be reprinted courtesy of the Hershey Kitchens. MealMaster
format by Karen Mintzias
Posted to recipeludigest Volume 01 Number 424 by P&S Gruenwald
sitm@ne.infi.net on Dec 30, 1997