1 lb ground beef
1 jar (24 oz.) pasta sauce
1 1/2 cups water
1 container (15 oz.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp ground black pepper
8 oz Skinner®® Lasagna

Cooking Directions:

1.  Heat oven to 350ºF. 

2.  In 3-quart saucepan, brown meat; drain. Add pasta sauce and water; simmer about 10 minutes.

3.  In bowl, stir together ricotta, one-half mozzarella, Parmesan cheese, eggs, parsley, salt and ground black pepper.

4.  Pour about 1/2 cup sauce on bottom of a 13 x 9 x 2-inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of uncooked pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with remaining mozzarella cheese.

5.  Cover with foil. Bake 45 minutes. Remove foil; bake additional 15 minutes. Let stand 10 minutes before cutting.

Alternate Method:  This recipe can be prepared with cooked lasagna noodles.  Follow the instructions omitting the 1 1/2 cups of water.