Ready in 1h
Super easy, because the additional water added to the sauce cooks the noodles while the lasagna is baking. You can also use full-fat cheeses & meats, but I prefer the lower-fat (sometimes fat free!) products...you can't tell the difference!
"I made this last night and it was delicious & super easy! Will be making again!"
Preheat oven to 350. Spray 13x9 Pyrex dish with nonstick cooking spray.
Brown meat, drain grease, and set aside.
Warm entire can of spaghetti sauce and one cup of water on the stove in a saucepan. While sauce warms, stir 2 1/2 cups of mozzarella cheese, entire container of cottage/ricotta cheese, parmesan cheese, and parsley together in a large bowl.
After sauce has warmed, pour enough sauce in the bottom of the cooking dish to thinly coat (about 1/3 cup). Place three lasagna noodles on top of thin layer of sauce, then spoon half of the cheese mixture on top of each noodle. Sprinkle 1/3 of the browned meat on top of the cheese, then pour about 1/2 - 2/3 of a cup of sauce on top of the layers. Add three more lasagna noodles and repeat steps above for a second layer.
Place the last three noodles on top of the layers and slightly press down to "adhere" the layers together. Pour remaining sauce on top of the lasagna, sprinkle with the rest of the meat, then sprinkle with additional parmesan cheese.
Cover with foil and bake for 45-50 minutes. Remove from oven, carefully take off the foil, and sprinkle the remaining 1 1/2 cups of mozzarella cheese on top. Return to oven and bake uncovered until cheese has melted. Allow to cool for approximately 10 minutes before eating because (1) it's too damn hot and (2) it allows the layers to set up a bit so the lasagna isn't running everywhere.
Serve with a hearty salad and garlic bread for a traditional sit-down meal.
For some added veggies, add thin, length-wise slivers of zucchini to the layers!