Instructions: Heat oven to 375. Heat spaghetti sauce and water. Mix ricotta, 2 cups mozzarella and Parmesan cheese and parsley. Pour 3/4 cup sauce in 13 x 9 pan. Arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half cheese mixture. Cover with 1/2 cup sauce. Repeat layers. Top with remaining pasta and sauce. Repeat layers.

Top with remaining pasta and sauce; sprinkle with additional Parmesan.

Cover with foil; bake 60 min. Sprinkle with remaining 1 cup mozzarella; let stand 10 min. 8 servings.

(Note: You can make this as low fat as you want depending on the types of cheese. If you use choose a low fat spaghetti sauce (either bought or homemade), fatfree ricotta, mozzarella and Parmesan along with yolk free noodles, the finished product is almost fat free. When I make this I use a large jar of spaghetti sauce - about 28 oz - instead of the 2 1/2 cups called for. Also, I usually use 4 noodles per layer. Sometimes I add a 10 oz. box of frozen thawed chopped broccoli or chopped spinach to the ricotta mixture. This is a very good lasagna recipe which I make often using fat-free products. If you dont like fat-free, low-fat products could be used. You can also use it to make manicotti . Simply stuff the uncooked manicotti noodles with the cheese mixture. Put a layer of sauce in the bottom of the pan and then cover the noodles with remaining sauce.

Cover and bake as above.)

NOTES : For those who wanted a Low Fat Delicious Version of Lasagne I added my TVP, and Lots of Chopped Veggies between the layers.

Vidalia Onion, Sweet Bell Peppers, Grated Carrot, Sliced Mushrooms. I even used the Alpine Lace Monterey Jack Cheese. I made my own Salsa Cruda for the Sauce, with freshly snipped Thyme, Rosemary.

I can even enjoy this one with My Crohns Disease.

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