What You'll Need
1 jar (4 pounds 3 ounces) Prego® Traditional Italian Sauce or Prego® Fresh Mushroom Italian Sauce
12 uncooked lasagna noodles
32 ounces ricotta cheese
4 cups shredded mozzarella cheese (about 16 ounces)
1/2 cup grated Parmesan cheese
Spread about 2 cups of the 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 of the sauce. Top with the remaining lasagna noodles and sauce. Cover the pan.
Bake at 375°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.