1 67 ounce jar Prego® Traditional Italian Sauce OR Prego® Fresh Mushroom Italian Sauce
12 uncooked lasagna noodles
1 32 ounce container ricotta cheese
16 ounces shredded mozzarella cheese (about 4 cups)
1/2 cup grated Parmesan cheese
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.
Serve with bruschetta topped with chopped tomatoes and grated parmesan, broiled until lightly brown. For dessert serve raspberry sherbet.