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Print this Recipe    Easy Lasagna (with unboiled noodles)

32-ounce jar thick spaghetti sauce
1 1/2 cups water
2 cups (15 oz ) ricotta or low-fat or fat-free cottage cheese
3 cups (12 oz) shredded Mozzarella Cheese
1/2 cup grated Parmesan Cheese (I use the fat-free)
2 eggs or egg substitute
1/4 cup chopped parsley
1 tsp salt
1/4 tsp black pepper

Simmer sauce and water about 10 minutes. (Here, I have become
lazy. I just pour my bottle of sauce -- usually a 26-28 ounce
bottle -- into a pyrex 32-ounce measuring jar and add water to the
top. I don't bother heating it, and it always works just fine.)
Pour about 1 cup of sauce in the bottom of a 9 X 13 pan. Layer
three pieces of uncooked lasagna noodles over sauce (the noodles
will later expand to fill the empty spaces). Cover with about 1
1/2 cup sauce. Spread 1/2 filling over sauce. Put some sauce over
that layer, and then add three more lasagna noodles, the rest of
the filling, then some more sauce. Top with three more lasagna
noodles and the remaining sauce. COVER tightly with foil. Bake
at 350 degrees for one hour. Remove foil, and cook uncovered for
about 15 more minutes. Let stand ten minutes.

Makes 8 very generous servings

If you wish, brown one pound ground beef and add to sauce.


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