This recipe is terrific because you don’t have to cook the lasagna noodles before you put the lasagna together.
Uncooked lasagna noodles
1 qt. spaghetti sauce (any dairy or pareve sauce you like will do, but thicker is better)
1 lb. ricotta
1/2 lb. grated mozzarella
Grated Parmesan cheese
1 cup water
In a lasagna pan (13x9x2) spread some of the spaghetti sauce, about 1/3. Place 3 lasagna noodles adjacent to each other—allow space for them to expand as they cook. Place a layer of ricotta and mozzarella on top. Add some sauce. Continue with additional layers. Sprinkle the last layer of sauce with Parmesan cheese. Put the water into the sauce jar and shake in order to clean out jar. Carefully pour the water into the corners of the pan, not over the top. Cover the pan with foil and bake for 1 and 1/4 hours at 350 degrees. Uncover for the last few minutes. Let the lasagna sit for 15 minutes before you cut it.