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1 T oil
1/2 C chopped onion
1 30 oz jar prepared spaghetti sauce
1 lb. package frozen Italian Mixed Veggies thawed and drained
1 can sliced mushrooms
1 15 oz container part skim ricotta cheese
1 egg slightly beaten
1/2 C grated parmesan cheese
1/4 C water
6 uncooked lasagna noodles
2 C ++ mozerella cheese
Italian seasonings
Heat oil and saute onions. Add spaghetti sauce veggies and mushrooms and Italian spcies. Set aside. Combine ricotta, egg, and cheese and blend well. In a 13 by 9 baking pan spread 1 C spaghetti sauce and top with 3 of the noodles. Top with 1/2 of the ricotta mixture, then 1/2 of the spaghetti sauce and 1/2 of the mozarella cheese. Repeat layers by starting with noodles. Slowly pour water around the edges of the baking dish. Sprinkle with parmesan cheese. Cover with parchment paper and foil. Bake at 375 degrees for 45 minutes or until hot and bubbly. Uncover and bake 10 minutes more. Let stand for 10 minutes before serving. Can refreigerate 24 hours before baking.
Recipe from Patsy Lincolnhol