Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Spaghetti sauce
1 c Water
8 oz (9 pieces) Lasagne
- uncooked
15 oz Ricotta cheese
12 oz Shredded mozzarella cheese
- divided
1/4 c Grated Parmesan cheese
2 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts 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 3/4 cup sauce on bottom of 13x9x2-inch glass baking dish;
arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup
sauce over pasta; spread with half of cheese mixture. Cover with 1/2
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. Meal-Master
format by Karen Mintzias

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