Even though this recipe is simple, it still takes about 2 hours to make since it has to cook for 1 hour. So it's easy to put together, but you have to start 2 hours before you want to serve it, which doesn't qualify for quick.
1 container (15 oz.) part skim ricotta cheese
2 ½ cups Shredded Mozzarella cheese, divided
½ cup Grated Parmesan Cheese, divided
¼ cup chopped parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 lb. Ground beef
1 cup water
12 lasagna noodles, uncooked
Preheat oven to 350F. Brown ground beef and drain, set aside. Mix ricotta cheese, 1 ¼ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, parsley and egg until well blended; set aside. Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed. Place 1 cup of meat sauce on bottom of 13X9-inch baking dish. (This will keep the noodles from sticking to the pan.) Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1 ¼ cups mozzarella cheese and ¼ cup Parmesan cheese. Cover tightly with greased aluminum foil. (Spraying the foil with cooking spray prevents the cheese from sticking when you peel it off.) Bake 45 min. or until cooked through. Remove foil and bake an additional 15 min. or until bubbling. Let stand 15 min. before cutting for easier serving. Yield: 12 servings.