1. Season the beef with salt and pepper. Cook the beef in a 12-inch skillet over medium-high heat for 5 minutes, stirring often to separate meat (just looking for some browning here- the beef will cook through in the sauce mixture below). Pour off any fat.
2. Stir the sauce, water and noodles in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the noodles are tender, stirring often.
3. Stir in the ricotta cheese and half the mozzarella and Parmesan cheeses. Cook, uncovered, for 5 minutes, stirring occasionally. Season to taste. Sprinkle with the remaining mozzarella and Parmesan cheeses.

Tips

• Oven-ready (no boil) lasagna noodles will work in this recipe with a few adjustments. Since oven-ready noodles are smaller and thinner, you'll need to use more noodles and stir more often to prevent them from sticking together. Follow the recipe as above, but use 12 oven-ready noodles and cook for about 20 minutes in step 2. Make sure to stir the mixture every 2 minutes.
• For a meatless version, use the Meatless Meat Italian Sauce, omit the beef and skip Step 1.
• This recipe is also great with Prego® Roasted Garlic & Herb, Tomato Basil & Garlic or Marinara Italian Sauces.