1/4 cup grated parmesan cheese (or 1/8 cup canned)
1-2 tablespoons dehydrated parsley flakes
1 jar (24 ounces) Prego® Italian pasta sauce
3/4 cup water
Dehydrated onion, optional
Garlic powder, to taste
6 uncooked lasagna noodles (*I use 9 noodles---see instructions below)
Extra parmesan cheese, optional
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Let's Make It
While sausage is cooking, in a separate bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese and parsley flakes. Set aside.
To cooked and drained sausage add pasta sauce, water, dehydrated onion and garlic powder.
Spread 1/3 of the sauce in a 2-quart shallow baking dish (a 12x8 baking dish works perfectly). Top with 3 uncooked lasagna noodles, then half of the ricotta cheese mixture. Repeat layers again and finish off with final 1/3 of meat sauce. Sprinkle additional parmesan cheese on top if desired.
Cover lasagna tightly with tinfoil and bake at 375°F for 1 hour. Uncover lasagna and let stand for 5 minutes before serving.