I have always been wary of making lasagna. But Bettie to the rescue, once again. She gave me this recipe that doesn't require you to cook the noodles first! And it is delicious.
15 oz. ricotta or cottage cheese
2 1/2 c. shredded mozzarella, split in half
1/2 c. parmesan cheese, split in half
1/4 c. fresh parsley or 1 t. dried parsley (whatever looks good)
1 egg, lightly beaten
26 oz. jar spaghetti sauce (I like mine saucy so I usually use an extra half a jar)
1 lb. ground beef/bulk sausage (Kyle's favorite) or 1 c. TVP reconstituted in 1 c. liquid
3/4 c. water
dry lasagna noodles
Preheat oven to 350. Mix ricotta and half of the mozzarella and half of the parmesan with the parsley and egg. Cook and drain meat. Put some sauce on the bottom of your 13x9 pan. Stir remaining sauce in with meat. Pour water in the jar to rinse it out and add the water to the meat and sauce mixture. This water helps cook the noodles. Layer noodles, cheese mixture, meat sauce mixture, ending with noodles. (I usually end up with three layers of noodles and two layers of the cheese mixture). Put meat sauce (or extra spaghetti sauce) on top of the last layer of noodles and sprinkle on remaining cheeses. Cover with foil. Bake 45 minutes. Remove foil. Bake 15 minutes more. Take out of the oven and let sit for 15 minutes.