INGREDIENTS
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•1 lb Italian sausage
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•2 jars (each 24 oz.) spaghetti sauce
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•2 cups water
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•1 lb. whole-milk ricotta cheese
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•2 Tbs. chopped fresh flat-leaf parsley (optional)
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•salt and pepper to taste
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•18 ruffle-edged lasagna noodles (not no-boil noodles)
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•1 1/2 lb. mozzarella cheese, grated
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•1/4 cup grated Parmesan cheese