cups
shredded Italian-style mozzarella and Parmesan cheese, divided
Directions
Cook ground beef, onion, garlic and 1 1/2 teaspoons of the Italian seasoning in large skillet over medium-high heat until browned and liquid evaporates. Stir in pasta sauce and 1 cup water. Heat until bubbly.
Preheat oven to 350°F. Coat 13x9-inch baking pan with nonstick cooking spray. In medium bowl, blend ricotta, Parmesan, parsley, salt, remaining 1/2 teaspoon Italian seasoning and egg. Spread 1/2 cup sauce mixture in bottom of pan. Layer 3 to 4 lasagna noodles to cover bottom of pan. Spread 1/3 of remaining sauce mixture (about 2 cups) on noodles. Dollop 1/2 of ricotta mixture on top of sauce; sprinkle with 1/2 cup shredded cheese. Repeat with lasagna noodles, sauce, ricotta and mozzarella. Finish with remaining noodles and sauce. Reserve and refrigerate remaining 1 cup mozzarella.
Cover pan tightly with foil. Bake 1 hour to 1 hour, 15 minutes or until noodles are tender. Remove foil; top with reserved mozzarella. Bake 20 to 30 minutes or until cheese is melted and light golden. Let stand 10 minutes before cutting.
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