1 (4 pounds 3 ounces) jar Prego® Traditional Italian Sauce or Prego® Fresh Mushroom Italian Sauce 12 uncooked lasagna noodles 1 (32 ounce) container ricotta cheese 4 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese
Directions 1. Spread about 2 cups sauce in a 13 1/2 x 9 1/2 x 3-inch disposable foil pan. Top with 6 lasagna noodles, the ricotta cheese, 2 cups mozzarella cheese, the Parmesan cheese and about 2 cups sauce. Top with the remaining lasagna noodles and sauce. Cover the pan. 2. Bake at 375 degrees F for 1 hour 30 minutes or until the noodles are tender. Uncover and top with the remaining mozzarella cheese. Let stand for 10 minutes.
(I brown a pound of ground beef, drain it well, and mix it with the Prego prior to layering the lasagna... guaranteed man pleaser!)
My mom calls this her Italian Grilled Chicken. Just take chicken breasts, put them in a bag and let them marinate in the refrigerator in Italian dressing for at least a few hours to 24 hours, and then just grill! They taste awesome! :)