This lasagna recipe is a delightful twist on the classic, featuring a creamy three-cheese filling and a rich tomato sauce.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
In a saucepan, combine the prepared spaghetti sauce and water, and heat over medium heat until warmed through.
Stir occasionally to prevent the sauce from sticking to the pan.
In a medium-sized bowl, mix together the ricotta cheese, 2 cups of the mozzarella cheese, the egg, Parmesan cheese, and parsley until well combined.
Use a fork or whisk to ensure the mixture is smooth and evenly blended.
Spread 3/4 cup of the sauce mixture in the bottom of a 13x9-inch baking dish.
This prevents the noodles from sticking to the bottom of the dish.
Place 3 uncooked lasagna noodles over the sauce.
Ensure the noodles are evenly spaced for uniform cooking.
Spread half of the cheese mixture over the noodles, followed by 1/2 cup of the sauce.
Use a spatula to evenly distribute the cheese mixture.
Repeat the layers of noodles, cheese mixture, and sauce.
Press down gently on each layer to compact the lasagna.
Top with the remaining noodles and sauce, and sprinkle with additional Parmesan cheese.
Cover the entire surface with sauce to prevent the noodles from drying out.
Cover the dish with foil and bake for 60 minutes.
Ensure the foil is tightly sealed to trap steam and cook the noodles thoroughly.
Remove the foil, sprinkle with the remaining 1 cup of mozzarella cheese, and bake uncovered for an additional 10 minutes.
Allow the cheese to melt and turn golden for a delicious topping.
Let the lasagna rest for 10 minutes before slicing and serving.
Resting allows the layers to set, making it easier to slice and serve.
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