Simply Lasagna

1 lb. ground beef

1 egg, beaten

2 1/2 cup Shredded Mozzarell cheese, divided

1 container (15 oz) Low fat Ricotta Cheese

1/2 cup grated parmesan cheese, divided

1/4 cup chopped fresh parsley (I've used dried parsley too)

1 jar (26 oz) spaghetti sauce

1 cup water

12 lasagna noodles, uncooked

PREHEAT oven to 350 degrees. Brown meat in the large skillet.

Meanwhile, mix egg, 1/2 of the mozzarella cheese, the ricotta cheese, and 1/2 the parmesan cheese and parsley until well blended; set aside.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture (this gets the rest of the sauce out of the jar and adds water to help cook the lasagna noodles) stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9 in. baking dish; top with layers of lasagna noodles, ricotta cheese mixture and 1 cup of sauce. Repeat layers twice. Top with remining noodles & meat sauce. Sprinkle with mozzarella and Parmesan cheese. Cover with greased foil (so the cheese doesn't stick to the foil).

BAKE 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve.