1 container (32 oz.)
1 jar (28 oz.) spaghetti sauce, divided
9 lasagna noodles, uncooked, divided
4 cups (16 oz.) shredded POLLY-O Fresh Mozzarella Cheese, any variety, divided
MIX ricotta cheese and egg until well blended.
LAYER about 3/4 cup of the spaghetti sauce, 3 noodles, 1/2 of the ricotta mixture and 1-1/2 cups of the mozzarella cheese in 13x9-inch baking dish. Repeat layers once. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Cover with foil.
BAKE at 350°F for 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.
E-Z Meat Lasagna: Prepare E-Z Lasagna as directed above, increasing sauce to 4 cups and adding 1 lb. ground beef, cooked, drained, to sauce.
E-Z Spinach Lasagna: Prepare E-Z Lasagna as directed above, adding 2 pkg. (10 oz. each) frozen chopped, 1/2 cup POLLY-O Grated Parmesan Cheese and 1/4 to 1/2 tsp. dried oregano leaves to ricotta cheese mixture.
E-Z Vegetable Lasagna: Prepare E-Z Lasagna as directed above, adding 1/4 cup chopped fresh basil to ricotta cheese mixture. Thaw, drain and chop 1 pkg. (16 oz.) assorted frozen vegetables. Layer 1/2 of the vegetables at a time with remaining ingredients as directed.