I started making my lasagna meatless because Liz wouldn't eat it with hamburg. Now I'm just as happy to make it this way.
INGREDIENTS
12 lasagna noodles
16 oz ricotta cheese
1 egg
Dried parsley
16 oz shredded Italian blend cheese
Parmesan, grated
Preheat oven to 350°.
Boil lasagna noodles according to package directions. Drain.
Mix ricotta, egg, and parsley.
Mix sauces and add a little water (use it to rinse out jars).
Spread 1/2 c sauce in a 9"x13" Pyrex baking dish.
Layer 3 lasagna noodles, ricotta mixture, sauce, and shredded cheese; repeat twice.
Layer remaining 3 lasagna noodles, top with remaining sauce, and a little Parmesan cheese.
Bake for 45 minutes or so, then let rest for 10 minutes before serving.
This is a serviceable lasagna... but my favorite lasagna of all time is my neighbor Bette's spinach lasagna. Oh well...