• 1/2 lb. lean ground beef or turkey sausage -- casing removed
• 1 30 oz. jar spaghetti sauce (any flavor)
• 2 cups sliced mushrooms -- Optional
• 1 cup water
• 1 container ricotta cheese (15 oz.)
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 oz. lasagna noodles (9-10 noodles) -- uncooked
• 2 cups mozzarella cheese -- shredded
• 1 cup grated Parmesan cheese -- divided

In large skillet over medium-high heat, cook meat, stirring, until lightly browned. Add spaghetti sauce, mushrooms and water. Bring to boil; reduce heat and simmer 5 minutes. In small bowl combine ricotta, egg, salt and pepper.

Spoon 1 1/2 cups of sauce into 13 x 9 x 2 inch baking dish; top with half the uncooked noodles, all of the ricotta mixture, 1 cup mozzarela, 1/2 cup Parmesan cheese, 1 1/2 cups sauce and remaining noodles. Top with remaining sauce,mozzarela and Parmesan. Cover. Bake in 350F oven 45 minutes. Remove cover; bake 15 minutes longer. Let stand 15 minutes before serving.

NOTES : I use aluminum foil to cover this with, just be sure to cover it tightly. I personally don't use the mushrooms. I also use extra mozzarela cheese. The 15 minutes when it is standing is a great time to throw some garlic bread into the oven.