1. In medium bowl, combine ricotta cheese, cream cheese, egg, and 1 cup
Parmesan cheese. Beat until blended. Stir in thawed spinach.
2. Bake meatballs according to package directions. Remove from oven and
coarsely chop.
3. In 13-by-9 glass baking dish, pour 1 cup spaghetti sauce. Layer four lasagna
noodles over sauce. Top with half of the ricotta mixture, then half of the
cooked, chopped meatballs. Pour half of the water over. Sprinkle with half of
the Mozzarella cheese. Top with half of remaining spaghetti sauce. Repeat
layers, ending with spaghetti sauce. Top with 1 cup Parmesan cheese.
4. Cover tightly with foil and refrigerate at least 8 hours, or overnight. When
ready to eat, place in preheated 375-degree Fahrenheit oven. Bake for 1 hour,
or until lasagna noodles are tender when pierced with fork. Uncover and bake
10-15 minutes longer until bubbly. Remove from oven and let stand 10 minutes
before serving.
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