The best lasagna EVER!!!

I found this recipe in my free Kraft Food magazine and it is quite delicious and super easy to make! The first time I made it Andrew and I polished off a good portion of it in one sitting. Emma tried some today for the first time and seemed to enjoy it. The best part about the recipe is that you don't have to pre-cook the noodles. Pretty cool! So here it is.....

Super Easy Lasagna
1 lb. ground beef
1 egg, beaten
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped parsley
1 jar (26 oz.) spaghetti sauce (I use traditional Prego)
1 cup water
12 lasagna noodles, uncooked
PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.
BAKE 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve.