You can see that I cooked the noodles here, but you can get away with baking your lasagna with hard noodles if you add extra water to the sauce. So that is the way I wrote the recipe. I will save you time, dishes and hassle!
Mix 2-1/2 cups mozzarella, ricotta cheese, spices and egg until well blended; set aside.
Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
Bake 1 lasagna right away for 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve that night.
Cover the second lasagna with plastic wrap and then foil and put in your freezer. To prepare after freezing let thaw and cook for 1 hour or cook from frozen for 1.5 - 2 hours.
TIP: We added extra water to the sauce so we would not have to cook the noodles and the extra water would allow them to cook while baking. My picture shows pre-coooked noodles because I forgot about this tip the day I made these.
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